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For sauce number one:
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1. Heat a small pan to medium high heat and throw the sesame oil.
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2. Add red chili, shallot, and garlic and stir together.
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3. After several minutes of cooking (to mix flavors and soften the strength of the chili and garlic) transfer heated mixture into a small bowl.
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4. Add lime juice and fish sauce and mix well.
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5. Let it sit for a few minutes as you go through the rest of the preparation.
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For sauce number two:
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1. Mix coriander, red chili, garlic, rice wine vinegar, soy sauce and water in a small bowl. Set aside.
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For the spring roll filling:
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1. For this recipe, we cooked the ginger, chilis, garlic, and lemongrass in a saute pan over medium-high heat, just until softened. Then add the shrimp and cook pink on both sides, just 3 or 4 minutes per side. Remove from heat and set aside. The rest of the filling (besides the vermicelli) went into the spring rolls raw (cucumbers, carrots, spring onions, shallots, and herbs).
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2. Cook vermicelli noodles according to package instructions. Drain noodles once soft and set aside.
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3. Set up your workstation to assemble the rolls!
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Assembling the rolls:
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1. Dip one rice paper sheet in lukewarm water for 5-10 seconds until soft.
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2. Place wet sheet on a flat surface and add filling into the middle.
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3. Place your filling ingredients (noodles, shrimp mixture and raw veggies) in between the middle and the edge of the rice paper closest to you.
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4. Gently fold the edge of the wrapper onto and over the filling.
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5. Fold the left and right sides of the paper over the filling as well. This brings everything into the center.
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6. Start rolling! Be sure to tuck in the filling as you continue to roll to ensure tightness.
