Yield: 6 rolls
- 3 ounces uncooked rice noodles
- 6 (8-inch) round sheets rice paper
- 6 Buttercrunch (or other Bibb-type) lettuce leaves
- 6 tablespoons hoisin sauce, divided
- 18 fresh Asian (or Thai) basil leaves
- 12 fresh mint leaves
- 6 cooked large shrimp, peeled, deveined, and cut lengthwise in half
- 1 teaspoon finely chopped peanuts
- Plum sauce (optional)
- Place noodles in a large bowl; cover with boiling water. Let stand 8 minutes, and drain.
- Spread clean, damp kitchen towel on work surface. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water, and let stand 15 seconds or until soft and pliable. Carefully lift softened rice paper from water and place on towel.
- Place 1 lettuce leaf in center of rice paper, leaving 2 inches of paper uncovered on each side. Drizzle lettuce with 1 teaspoon hoisin sauce. Scatter 3 basil leaves and 2 mint leaves over lettuce. Top with ¼ cup rice noodles. Place 2 shrimp halves lengthwise over noodles.
- Fold uncovered sides of rice sheet over filling until edges meet in center of roll.
- Beginning at one end, roll up jelly-roll fashion, and press seam to seal. Place roll, seam side down, on a serving platter; cover with a damp cloth to keep from drying out. Repeat procedure with remaining rice papers, lettuce, hoisin sauce, basil, mint, rice noodles, and shrimp.
- Combine remaining 4 tablespoons hoisin sauce and peanuts.
- Cut spring rolls diagonally and crosswise in half; serve with hoisin sauce mixture or purchased plum sauce, if desired.