Thai Garden Rolls

Ingredients
rice paper
vermicelli noodles
shrimp, halved
carrot, julienned
seedless cucumber, julienned
bean sprouts
fresh cilantro, chopped
fresh thai basil, chopped
fresh ginger, grated
leafy lettuce

Sauce:
3 tbsp chunky peanut butter (thinned out with hot water)
2 tsp soy sauce
juice of 1 lime
grated ginger
1 clove garlic, minced
chili paste/hot sauce to taste

Set up all ingredients in an assembly line.
Fill a deep dish with hot water (this will need to be changed a few times, as it needs to be kept hot).

Take one rice paper and submerge it in hot water until it become pliable.
Gently remove rice paper from water and place upon work surface (I use a cutting board).

Place 2 -3 shrimp halves, cut side up, on bottom third of rice paper.
Take a small piece of lettuce and place overtop of the shrimp.
Place a small amount of vermicelli noodles overtop of the lettuce.
Place a small amount of bean sprouts, carrot, cucumber, cilantro, basil, and ginger and place overtop of the noodles.
Press down on ingredients to make them compact.

Fold both left and right edges toward the center.
Take the bottom and fold upwards.
Pressing ingredients compact, continue rolling upwards tightly, but gently.

Mix together all ingredients of sauce and serve alongside of garden rolls.