Fresh Laotian Spring Rolls

Fresh Laotian Spring Rolls
Makes approx. 20-25 rolls

 Ingredients
2 packets of vermicelli noodles
2 cups Mesclun lettuce
2 cups fresh bean sprouts
2 cups coriander leaves
2 cups mint leaves
400g shrimps or meat
Rice paper (25 pieces)

Assembling the rolls
Cut/ shred ingredients.
Line up bowls of cooked shrimp or meat, noodles, sprouts, lettuce, coriander, mint, and a large bowl (or plate) of hot water from faucet (change water as it gets cool).
Dip one sheet of rice paper in water for 5 seconds, hold up to let the excess water drip out, 5 seconds.
Carefully place it flat on a large plate.
Wait for a minute to allow the paper to get soft.
On the end near you, place approx. 2 shrimp, 3 tablespoons of noodles, 4 leaves lettuce, 10 bean sprouts, 6 cilantro leaves, and 4 mint leaves.
Fold over the end near you, roll over once, fold 2 sides toward each other, hold it tight, and roll over toward the other end. 

 Peanut dipping sauce

Ingredients
120 ml (1/2 cup) sugar
1 tsp salt
1 Tbsp fish sauce
1 clove garlic
60 ml (1/4 cup) peanut butter
1 1/2 Tbsp lime juice
1 chili 
3/4 cup roasted peanuts (the recipe I adapted for this said “optional”, I don’t think to)   

Method
In a medium pot caramelise the sugar on medium heat until golden brown.
Cautiously add 1 cup hot water (It will boil vigorously).
Boil until the sugar dissolves (cover with a lid for faster results) and let cool 30 minutes.
Transfer to a blender and add salt, fish sauce, garlic, peanut butter, lime juice, and pepper and blend 30 seconds.
For extra flavor, place roasted peanuts in a frying pan on high heat.
Shake and stir constantly 3 minutes and cool for 15 minutes.
Coarsely grind the roasted peanuts