Summer Rolls With Peanut Dipping Sauce

 From Delish we loved this recipe. Just need to wrap tightly - it's definitely a little bit of a learning curve but so good!

FOR SUMMER ROLLS:

3 oz. rice vermicelli noodles

12 large shrimp. peeled and deveined 

1 large carrot, julienned

2 Persian cucumbers, julienned 

8 oz. Napa cabbage, thinly sliced 

1 tbsp. fish sauce

1 tbsp. dark brown sugar

1/4 c. rice vinegar

8 large rice paper sheets

2 tbsp. black sesame seeds

12 fresh mint leaves

12 fresh basil leaves

FOR PEANUT SAUCE:

1/2 c. 

smooth peanut butter 

1 tbsp. 

low-sodium soy sauce 

2 tbsp. 

rice vinegar

1 

clove garlic, grated

1 tbsp. 

freshly grated ginger

4 tbsp. 

boiling water

1/4 c. 

crushed, toasted peanuts, for serving

1. Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
2. Meanwhile, poach shrimp in salted boiling water until they just become pink and opaque. Rinse under cold water, then slice in half lengthwise.
3. In a medium bowl, mix together noodles, carrot, cucumber, cabbage, fish sauce, sugar, and vinegar.
4. To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened. Lift sheet carefully from water, placing it on a tea-towel-covered board. Place some of the vegetable filling horizontally in the center of the sheet and top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold edge closest to you up and over the filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. 
5. Repeat with remaining sheets and filling.

1. 
   
2. Whisk peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until smooth. Top with peanuts and sesame seeds and serve alongside rolls.