A. Filling

• Boil the noodles in a pot of water for 7-8 minutes until soft. Drain, quickly rinse with cold water, then set aside to drain and cool to room temperature.

• Fill a 1 1⁄2-quart (1.5 L) saucepan half full with water, 1 tsp salt, 2-3 slides of ginger and shallot (cut into halves) and bring to a boil over high heat. 

• Add the shrimp, cook for 1 minute and slide off the pan from the heat, and let stand for 3-4 minutes, until the shrimp have curled up like letter C and are pinkish orange. 

• Use a slotted spoon to transfer to a plate and let cool.

• To make the shrimp lie flat, cut each one into symmetrical halves. 

• Lay it flat on a cutting board and cut in half horizontally. Set aside on a plate.

• Wash and prep the lettuce, cilantro, and mint; julienned carrot, mango then keep separate.

B. Wrapping

• Use a flat work surface (a cutting board or inverted baking sheet) and a shallow, wide bowl filled with cold water to a depth of 3 inch (7.5 cm). Place the poached shrimp, noodles, and vegetables nearby.

• Prep the Filling:

  • When the rice paper is soft and slightly sticky (about 1 minute after dipping in water),

  • Fold a lettuce leaf in half along its central spine, then tear off the spine.

  • Place the folded leaf on the bottom third of the rice paper round.

  • Add a small mound of rice noodles (about the size of an egg) on top of the lettuce. Gently spread the noodles into a rectangle shape.

  • Top with an egg-size amount of julienned carrots and mango (or sliced pineapple)

  • Add a few mint and cilantro leaves.

• Roll the Spring Roll:

  • Bring up the bottom edge of the rice paper and fold it over the filling.

  • Begin rolling upward firmly like a cigar, keeping the lettuce side facing you.

  • Once halfway through, place 3 shrimp halves (cut side up) onto the remaining rice paper. Line them up neatly in a row along the top edge of the roll.

  • Fold the sides of the rice paper inward to enclose the filling.

  • Finish rolling upward, jelly roll–style, to form a snug, even cylinder.

  • The rice paper will naturally seal as you finish the roll.

  • Repeat to make a total of 16 rolls, placing each finished roll on a serving platter. Cover the rolls loosely with plastic wrap to prevent them from drying out.

  • To avoid excess condensation that can make the rice paper soggy, poke a few small holes in the plastic wrap.

  • Keep the rolls at room temperature for up to several hours before serving. Serve with dipping sauce on the side. You can either dip the rolls directly or spoon the sauce over the top.

C. Sauces

• Sweet - sour fish sauce:

  • In a small bowl, dissolve the sugar in water. Taste and adjust, some may like it a little sweeter, so you can mix in extra sugar if needed.

  • Add the fish sauce then the lime juice. 

  • Taste and check. When satisfied, add minced sweet chilli and garlic 

  • Serve at room temperature. You can portion in advance for easier serving

• Creamy peanut - hoisin sauce

  • In a bowl, whisk peanut butter, hoisin, chilli sauce and water. Set this mixture aside. 

  • In a small saucepan: Heat vegetable oil, add garlic over medium-low until fragrant and sizzling.

  • Add hoisin mixture and broth. Whisk to combine.

  • Raise heat slightly to a vigorous simmer. Cook for 1 - 2 minutes. Add chicken/vegetable stock, stir until combined. Simmer for another 2 minutes 

  • Remove from heat and stir in vinegar or lemon juice. Let cool for 20 min, uncovered.

  • Garnish with chopped peanuts before serving.

Notes:

- The sauce can be kept in the fridge for up to 3-5 days. Warm before serving.

- Thin with water if needed.