Spring Rolls

To me, spring rolls can be the ultimate bonding food. Once everything is prepped, everyone can sit around the table and assemble their rolls together. Spring roll fillings can get pretty fancy, but this is a classic, simpler combination with a sauce so amazing that, I won't deny admitting, I would drink from the bowl. 

3 sheets rice paper

1 cup cooked rice vermicelli

6 large shrimp, peeled and de-veined.

3 leaves of lettuce

1/2 cucumber, cut lengthwise into
thin ribbons

Any assortment of fresh herbs: Thai basil, mint, perilla, shiso, etc.

Optional, though essential to some: 1/2 cup bean sprouts

1. Prepare the sauce: in a small pot, heat garlic in oil until aromatic, then add hoisin sauce and sriracha. Stir for a couple seconds then add water, mixing to dissolve the sauces. Add peanut butter, and stir until melted evenly. When sauce comes to a boil, add the slurry and stir immediately until thick enough to coat the back of a spoon. Transfer sauce to a bowl, and set aside to cool. 

2. In another pot, boil salted water and cook shrimp until pink. Set aside to cool, then cut shrimp lengthwise down the middle. 

3. In a wide, shallow pot or pan, heat water over medium heat. When small bubbles appear, wet the rice paper by dipping it in at an angle, then spinning the sheet around until all parts of the rice paper have been wet. Carefully lay flatly onto a wide plate.

4. To assemble rolls, place ingredients at the side of the rice paper closest to you, leaving about half an inch of room. Use this flap to roll forward twice, fold the sides over, then roll the rest of the roll. 

5. Enjoy with the dipping sauce, and maybe even lick your bowl clean.