Fresh Spring Rolls with Texas Gulf Shrimp

Ingredients for Spring Rolls

• 1 package 10" round rice paper
• 1 cup Cooked rice vermicelli (see *Note A)
• 4 Green-leaf lettuce, cut into 1/2 inch strips (or use 3 cups of spring mix)
• 12 Texas Gulf shrimp, boiled, peeled, deveined and sliced to 24 halves (see *Note C)
• 12 stems Cilantro, cleaned and cut to 5-6" long stems (optional)
• ½ cup Mint leaves, cleaned, blot dried (optional)
• 12 Large, fresh Thai Basil leaves, cleaned, blot dried
• 1-2 Cucumber (preferred seedless), cut into 3-4" sticks

Ingredients for Dipping Sauce

• 1 jar Dr. Foo's Thai Peanut Coconut Sauce (see *Note B)
• ¼ cup Chopped roasted peanut (optional)
• 1 tbsp. Sambal Oleg "Ground red chili" (optional)

• *Note A: Cook rice vermicelli in boiling water with 2 tbsp. of cooking oil until soft, drain and set aside to cool. down.
• *Note B: If you have peanut allergy, Dr. Foo suggests to use her Thai Sweet Garlic & Ginger Sauce instead.
• *Note C: For vegetarian or different flavor rolls, replace shrimp with green or sweet firm mango cut into 3-4" long sticks.