Goi Cuon Spring Rolls

Prepare the greens: wash the lettuce, mint, cilantro and green onion stalks, and dry them thoroughly with a towel or in a salad spinner — excess moisture will tear the rice paper during wrapping. From the lettuce, pick out the soft leaves without thick veins.

Bring water to a boil in a pot with slices of ginger and a pinch of salt. Add the shrimp and cook for 1.5-2 minutes, until they turn pink and firm. Transfer immediately to a bowl of ice water, and once cooled, peel and slice each shrimp lengthwise in half.

In the same pot, cook the rice vermicelli for 3-4 minutes until tender (check the package for exact timing), drain, rinse with cold water to keep the noodles from sticking together, and let drain well.

Make the sauce: heat vegetable oil in a saucepan, sauté the minced garlic for 30 seconds until fragrant. Add the hoisin sauce, peanut butter and sugar, pour in 100 ml of water and simmer over low heat, stirring, for 3-4 minutes until smooth. Pour the sauce into a serving bowl, and sprinkle with crushed roasted peanuts and finely chopped chili pepper.

Fill a wide bowl with warm water. Dip the rice paper sheets one at a time for 10-15 seconds, until softened but still springy, and lay them on a damp flat surface — a cutting board or a clean cotton cloth.

On the bottom third of the sheet, place a lettuce leaf, a small portion of vermicelli, and a few mint and cilantro leaves. On top, arrange 4-5 shrimp halves, cut side up.

Fold the sides of the paper toward the center, lay half a green onion stalk along the filling so the tips stick out on both sides of the roll, and roll tightly from bottom to top, pressing gently with your palms to keep it firm. Repeat with the remaining sheets and filling — you should get 12 rolls.

Arrange the finished rolls on a plate, spacing them slightly apart so the rice paper doesn't stick together, and serve immediately with the peanut-hoisin dipping sauce.