Vietnamese Spring Rolls

Boil the 1 lb of peeled and deveined shrimp according to your favorite boiled shrimp method (simmer in salted water with a bay leaf for about 3 minutes), then immediately plunge them into ice water to stop the cooking. Once they're completely cooled, drain well and slice each shrimp in half lengthwise so you get those pretty pink halves that show through the rice paper.

Cook the 3 oz of vermicelli rice noodles according to package instructions until they're just softened. Bring water to a boil, add the noodles, turn off the heat, and let them sit for 5-7 minutes. Drain in a colander and rinse with cold water, then let them drain completely while you prep everything else.

Julienne the 2 carrots and 1/2 English cucumber into thin matchsticks. Remove any thick, stiff stems from your 15 butter lettuce leaves so they'll roll smoothly. Coarsely chop the 1 cup of cilantro sprigs, leaving some leaves whole for that fresh herb pop.

Fill a large, shallow bowl with very warm to hot water. Set up your clean cutting board next to it and give it a light mist of water so the rice paper doesn't stick. Arrange all your prepped ingredients within arm's reach.

Submerge one round rice paper sheet in the warm water for about 10-15 seconds, moving it around gently until it softens and becomes pliable. Place the softened rice paper on your lightly damp cutting board.

On the half closest to you, layer your vegetables in this order: one lettuce leaf first, then a generous pinch of vermicelli noodles, a few carrot matchsticks, cucumber matchsticks, and 3-4 cilantro sprigs.

On the opposite half of the wrapper (the side farthest from you), place 3-4 shrimp halves cut-side up in a single row so you can see the pink shrimp through the wrapper.

Start rolling from the lettuce/veggie side first, rolling tightly over the vegetables once. Tuck in both sides like you're wrapping a burrito, then continue rolling over the shrimp so they end up visible on the outside of your finished spring roll.

Transfer each finished spring roll to a serving platter and immediately cover with a damp kitchen towel so they don't dry out while you finish the rest. For the prettiest presentation, slice each roll in half on the diagonal right before serving.

In a small mixing bowl, whisk together 1/3 cup water, 1/4 cup fish sauce, 1/4 cup sugar, 2 Tbsp fresh lime juice, 2 tsp rice wine vinegar, 2 tsp chili garlic sauce, 1 grated garlic clove, and 2 tsp sesame oil until the sugar dissolves completely. Stir in 1 Tbsp shredded carrot for garnish.

Add 1 cup sesame ginger dressing and 2 heaping Tbsp peanut butter to a mason jar, seal it tight, and shake vigorously until smooth and creamy, about 30 seconds.