Fresh Spring Rolls

**Got this recipe from Sheriece Morris
When my friend said she made spring rolls I was thinking a yummy sausage & cabbage greasy eggroll. When I got to her house I learned what a FRESH SPRING ROLL was and I was pleasantly surprised! Much much healthier and honestly tasty!!!

Spring Roll:
12 medium shrimp (buy ready to eat...makes it easier)
2 ounces dried rice sticks or rice vermicelli (cook according to pkg and set aside)
8 (8-1/4-inch) round rice paper wrappers
24 small mint leaves (from 1 small bunch)
16 basil or Thai basil leaves (can find Thai basil @ the asian stores)
carrots, peeled cut into 1/4 by 1/4 in sticks
1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
Boston lettuce leaves, cut in half

other options to add:
4 1/2 cup mung bean sprouts, rinsed
8 small cilantro sprigs

DIRECTIONS:
1. Fill a wide, shallow bowl large enough to hold the rice paper wrappers with hot water. Evenly submerge one wrapper for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface. Have all your vegies cut up and ready to ROLL!

2.Working quickly, lay 2 shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few, 2 mint leaves, 2 thai basil leaves, Place 3 to 4 cucumber sticks and 3 to 4 carrot sticks, and a few piece of lettuce.
(can add 3 to 4 scallion picecs, bean sprouts, and cilantro)

3.Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t despair, this takes some practice!)
Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in the prepared container.

Peanut Sauce:
1/2 cup natural-style creamy peanut butter
1 tablespoon granulated sugar
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 small garlic clove, mashed to a paste
1 teaspoon chile-garlic paste
1 tablespoon dark sesame oil
Juice of 1 lime
1/4 cup water
(mix all together)