-
Make Peanut Dipping Sauce and Thai Soy Dipping Sauce. Set aside.
-
Serve on top of fresh peas shoots or lettuce greens along with dipping sauces.
-
Bring a kettle of water to boil while preparing the shrimp roll mixture.
-
Chop vegetables and mix with 4 TBSP peanut dipping sauce until incorporated. Gently fold in shrimp or chicken.
-
Place a damp tea towel on a cutting board and add boiling water to a flat dish, large enough to accommodate the rice papers. Place one paper in the boiling water, let rest for about 20 seconds in the water until translucent and soft.
-
Remove, and add another rice paper to the water while you make the first roll, on the damp tea towel. Add more boiling water as needed to keep the water hot. Place 50 grams (1/3 cup) shrimp mixture about 1/3 way up the rice paper. Roll and tuck in the ends as you would a wrap or burrito.
-
*Make these rolls a couple hours ahead if you like, wrap in damp towels, place in zip lock bags, and refrigerate until ready to serve. Alternatively, I have prepped all the vegetables, stored in ziplock bags in the fridge and made the sauces earlier in the day. Make the rolls just before serving.