Step 1

Boil Shrimp according to our boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.

Step 2

Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.

Step 3

Prep veggies - julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,

Step 4

Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.

Step 5

Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.

Step 6

Add shrimp on the second half, placing the shrimp cut-side up.

Step 7

Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.

Step 8

To serve - Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.

Step 9

In a small mixing bowl, combine all dipping sauce ingredients, adding sugar and sesame oil (if using), to taste.

Step 10

In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined.