4 shrimp rolls spicy vietnamese Recipes

clear edible rice paper sheet, cooked chicken, cooked small shrimp (, peeled, deveined, halved ), fresh cilantro leaves, fresh mint leaves, head leafy lettuce, washed and separated into leaves, cucumber, peeled and cut into very,very thin strips, fresh bean sprout , optional, vermicelli rice noodles , prepared according to package directions, hoisin sauce , to taste, chopped peanuts, nuoc nam , vietnamese spicy fish sauce

shrimp, peeled and deveined, minced ginger, rice wine or 1/3 cup sake, toasted sesame oil, limes , juice of (about 1 cup), sugar, artificial sweetener, splenda granulated, soy sauce, light, garlic, fresh & minced, red pepper flakes, heads boston lettuce or 2 heads butterhead lettuce, fresh basil, carrots, peeled and finely grated (about 1 1/2 cups), rice noodles , softened in boiling water and drained thoroughly

dried rice vermicelli, sheets banh trang rice papers or spring roll wrap 8- inches round, leaves boston lettuce , ribs removed (substitution: oak leaf lettuce), cucumber, peeled , halved lengthwise, seeded and thinly sliced in half moons, carrots, peeled and julienned, boneless skinless cooked chicken breast, scallions, cut into 1-inch long pieces and julienned, mint leaves, spicy peanut sauce , recipe follows, vegetable oil, red curry paste, shrimp paste (substitution: fish sauce), unsalted roasted peanuts, finely ground, palm sugar (substitution: granulated sugar), unsweetened coconut milk, low-sodium chicken broth, tamarind concentrate, hoisin sauce, fresh thai basil leaves, minced, fresh cilantro leaves, minced