- 1 pound frozen shrimp, thawed
- 4 ounces uncooked thin rice noodles
- 2 carrots, grated
- 5 green onions, chopped
- 1 medium cucumber, peeled, seeded and cut into thin matchsticks
- 1 cup mung bean sprouts
- Generous handfuls fresh Thai (or regular) basil, mint and cilantro leaves
- 1/3 cup peanuts, chopped
- 1 head green leaf lettuce
- 1 1 Thai chile pepper or jalapeño, finely chopped
- 1/4 cup lime juice
- 1 tablespoon sugar
- 3 tablespoons fish sauce
- 2 tablespoons shredded carrots
- 2 cloves garlic, finely chopped
- 1 package spring roll wrappers
Meanwhile, bring a medium pot of water to a boil. Remove from heat, add rice noodles and set aside to let soften for about 10 minutes. Drain thoroughly.
Set 2 tablespoons of the carrots aside. Arrange remaining carrots, green onions, cucumbers, sprouts, basil, mint and cilantro on a platter. Put shrimp, noodles and peanuts in bowls. Stack lettuce leaves on a plate. Set aside.
Put chile peppers, lime juice, sugar, fish sauce, reserved 2 tablespoons carrots and garlic into a bowl and stir until the sugar dissolves. Transfer to small bowls for dipping and set aside.
For lettuce wraps, pile some of each ingredient on a lettuce leaf. Roll or fold the leaf around the ingredients, forming a package. Serve with dipping sauce.
For spring rolls, dip a wrapper in hot water for about 10 seconds. Spread on a cutting board or plate and layer ingredients on bottom third of wrapper. Fold the bottom of the wrapper up over the ingredients. Fold in sides, then continue rolling up. Place seam side down on plate. Serve with dipping sauce.
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