Shrimp Summer Rolls

Description
Shrimp Summer Rolls can be served with peanut sauce or soy sauce.

Ingredients

 * 12 sheets rice paper
 * 24 medium cooked shrimp, cut in half lengthwise
 * 4 ounces dried thin chinese rice noodles
 * 1 cup fresh mint
 * 1 cup fresh cilantro
 * 1 cup fresh basil
 * 1 cup finely shredded lettuce or green cabbage
 * 1 cup mung bean sprouts
 * 1 cup English cucumber, seeded and cut into matchstick-size strips
 * 1 cup carrots or jicama, peeled and cut into matchstick-size strips
 * 2 tablespoons crunchy peanut butter

Sauce

 * 4 tablespoons hoisin sauce
 * 2 tablespoons water

Directions

 * 1) Place rice noodles in large bowl; add enough hot water to cover. Let stand until softened, about 15 minutes.
 * 2) Drain. Cut into 6-inch lengths; set aside.
 * 3) Fill bowl with warm water.
 * 4) Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
 * 5) Remove from water; drain on kitchen towel.
 * 6) Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
 * 7) Leave about a half an inch free on the sides.
 * 8) Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
 * 9) Place roll, seam side down, on plate.
 * 10) Repeat with remaining rice-paper sheets.
 * 11) Cover with damp paper towel and plastic wrap; chill.
 * 12) Cut each roll diagonally into thirds.

Sauce

 * 1) Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.