Heavenly Vietnamese Spring Rolls with the BEST Sauce

Boil shrimp, plunge into ice water, drain, and slice in half lengthwise.

Cook vermicelli rice noodles according to package directions. Drain and rinse with cold water.

Julienne carrots and cucumbers, chop cilantro, and prepare butter lettuce leaves.

Dip rice paper in warm water for 10-15 seconds until softened.

Place softened wrapper on a cutting board, layer lettuce, noodles, carrots, cucumbers, cilantro, and shrimp halves on the wrapper.

Roll tightly over the filling, tucking sides in, until shrimp ends up visible on the outside.

Cover finished rolls with a damp towel until serving. Slice diagonally before serving.

Make Vietnamese dipping sauce: whisk together water, fish sauce, sugar, lime juice, rice wine vinegar, chili garlic sauce, garlic, sesame oil, and shredded carrot.

Make peanut dipping sauce: mix sesame ginger dressing and peanut butter until smooth.