Fresh Spring Rolls with Shrimp and Vietnamese Coriander

• 2 oz Rice Noodles, cooked and chilled
• 8 each Rice Paper wrappers
• 8 each Shrimp, cooked, peeled, deveined, split
• 1 Tbsp Basil, rough chopped
• 1 Tbsp Mint, rough chopped
• 3 Tbsp Vietnamese Coriander, rough chopped
• 2 each Lettuce leaves, Greenleaf
• 16 each Chives

Dip wrapper into warm water for about 2 to 3 seconds to soften. Remove wrapper from water and lay flat on cutting board. Place 2 shrimp halves in middle of wrapper in a row. Top the shrimp with a bit of the noodles, herbs, a quarter of the lettuce leaf, and 2 chives leaving about 2 inches from the sides. Rolling from the ends, fold inward and then roll the spring roll up so making a single roll. Place each roll onto a plate and cover with damp towel till all rolls are finished so as not to let them dry out.

Peanut Dipping Sauce with Vietnamese Coriander

• 3/4 cup Creamy Peanut Butter
• 3 ounces Water
• 3 tbsp Hoisin sauce
• 2 tbsp Ponzu sauce
• 1 tbsp Rice vinegar, unseasoned
• 1 tbsp Honey
• 2 tsp Siracha
• 2 tbsp Vietnamese Coriander, finely chopped
• 1 clove Garlic, mashed
• 1/2 tsp Toasted Sesame Oil

Whisk all ingredients together and whisk again before serving if separated.