Asian fine clear noodles (mung bean noodles or rice noodles);
Assorted vegetables, shredded (use whatever is in season; carrots, cucumbers, kohlrabi etc.), and lettuce leaves;
Rice wrappers (available in Asian markets);
Cooked shrimp (can be substituted with grilled chicken, sauteed shredded beef or any other cooked protein);
1. Cook rice noodles according to package instruction. Drain and rinse in cold water, then cut into 4" lengths.
2. Dip the rice wrapper in hot water one at a time until barely softened. For best results, use two rice wrapers, stacked off centered.
3. Place the Wrapper on a flat surface, place a large lettuce leave on the rice wrapper, arrange shredded vegetables in the center.
4. Wrap the spring rolls as tight as you can. Set aside
For dipping sauce: 2 T. fish sauce, 2 T. Hoisin sauce, 2 T. sugar. 1 t. Asian hot chili sauce (optional), 2 cloves of crushed garlic, juice of 1 lime and 1/2 C. water. Mix all ingredients together.