Ingredients

1 pound large shrimp (about 15), shelled and deveined
3/4 cup finely shredded carrot
1/4 cup finely chopped scallion greens
1 teaspoon rice vinegar or to taste
12 1/2-inch rounds of rice paper
3/4 cup fresh cilantro
3/4 cup finely shredded bibb lettuce
3/4 cup alfalfa sprouts

Instructions

Cook shimp and cut into 1/4 pieces.

In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.

Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.

Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.

Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with peanut sauce.

Peanut Sauce with Ginger, Lime and Cilantro

Ingredients

1/4 cup smooth natural peanut butter
1 garlic clove
1 tablespoon minced ginger
2 tablespoons honey
1/4 cup minced cilantro leaves
juice of 1 lime
1 tablespoon sesame oil
1 teaspoon sambal oelek (hot sauce)
1/4 cup soy sauce
2 tablespoons rice wine vinegar

Instructions

In the bowl of a food processor or blender, add all of the ingredients from the garlic through to the sambal oelek. Blend until smooth. Add the remaining ingredients, blend and season to taste.

This sauce can also be made by hand, using a bowl and whisk or wooden spoon. Blending the peanut butter with the other ingredients may require some elbow grease. To help it along, try gently heating the peanut butter to make it a little bit runny and easier to stir.