Fresh Spring Rolls

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes (follow directions on the package) and drain. Rinse with cold water and place in bowl.

Saute shrimp in peanut oil and garlic (optional). Do not overcook.

Fill a large bowl with warm water. Dip three wrappers, one at a time, into the water for a second to soften. Let each wrapper drip and lay it flat on a cutting board. In a row across the center of each wrapper, place 2 shrimp halves, a small handful (about 2 TBSP) of vermicelli, about a 1/2 teaspoon each of Thai basil, mint, cilantro, about 5 strips of julienne cucumber and 5 strips of carrot, and about 2 TBSP lettuce, leaving about 2 inches uncovered on each side. Fold short sides inward, then tightly roll each wrapper, beginning at the end with the lettuce. Repeat.

Serve spring rolls at room temperature with peanut sauce. May be covered with moist paper towels for up to 1 hour prior to serving. If refrigerated, wrappers tend to become hard and tough.