Fresh Thai Spring Rolls with Peanut-Ginger Dipping Sauce

Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.

Prepare the peanut-ginger dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, and sesame oil. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.

Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Be careful not to over-soak, as it will become too sticky and tear.

Lay the softened rice paper wrapper on a clean, flat surface. Place a leaf of lettuce in the center. Top with a small amount of rice vermicelli, julienned carrots, cucumber, and red bell pepper. Add some mint and cilantro leaves. If using shrimp, add 2 halves on top.

Fold the sides of the rice paper wrapper inward, then tightly roll from the bottom up, like a burrito.

Repeat steps 3-5 with the remaining wrappers and filling. Serve immediately with the peanut-ginger dipping sauce.