(Note: you can also add chicken instead of shrimps, and/or thinly sliced cucumbers, bean sprouts, avocados)
1 ½ tbsp. Peanut Butter (I used crunchy)
1 tbsp. Honey
2 tsp. Soy Sauce
2 tsp. Rice vinegar
2 tbsp. Warm water
Steam the shrimps or plunge them in boiling water for 3-4 minutes, take them out and dunk them in cold water immediately to prevent them from further cooking. Drain the water and set aside.
Follow the instructions on the packet to cook the rice noodles and set aside. With your lettuce leaves, chopped carrots and cooked shrimps at hand you can now start preparing the rolls
Carefully dip the rice paper in water, give it several dunks until soft but not squishy. With great care lay the paper out on a board, line it with the lettuce leaf, lay the prawn horizontally across the paper, do the same with the carrots.Lift the edge of the paper closer to you and gently roll the logs away from you, ensuring at the same time that the filling is neatly folding in.
Seal the edges by lining them with slightly wet fingers. These rolls can be made ahead and covered with damp cloth until ready to serve. Slit sideways and serve with the peanut dip.
To make the peanut sauce combine everything in a small bowl, give it a thorough stir and it is ready to serve. This sauce can also be made ahead however; it will thicken in the refrigerator. Slightly warm it before serving to make it more pliable and dunkable.