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SPRING ROLLS
4 ounces thin rice vermicelli
16 raw medium shrimp, shelled and de-veined (optional)
2 large carrots, shredded
2 teaspoons sugar
16 rounds of rice paper (banh trang), each 8 1/2 inches in diameter
8 large red leaf or Boston lettuce leaves, thick stem ends removed and cut in half
2 cups fresh bean sprouts
1 cup mint leaves, washed and drained
1 cup fresh cilantro leaves, washed and drained
NUOC CHAM DIPPING SAUCE
2 garlic cloves, sliced thinly
1 small chili pepper, sliced
1 tablespoons sugar
2 tablespoons fresh lime or lemon juice
1/4 cup rice vinegar
1/4 cup nuoc mam (Vietnamese fish sauce)
ΒΌ cup water
PEANUT SAUCE
1 tablespoon peanut oil
2 garlic cloves, minced
1 teaspoon chili paste
1 tablespoon tomato paste
1/2 cup water
1/2 teaspoon sugar
2 tablespoons peanut butter
1/4 cup hoisin sauce
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