Thai Summer Rolls

• 8 ounces medium raw shrimp, peeled and deveined
• 3 1/2 ounces thin rice noodles (rice vermicelli)
• 12 rice paper sheets
• 36 fresh cilantro leaves
• 4 ounces roast pork, cooked and sliced 1/8 inch thick (or beef)
• 1 tablespoon chopped peanuts
• 1 tablespoon lime peel
• dipping sauce
• 1/2 cup water
• 1/4 cup fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1/4 teaspoon chili oil

1. Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
2. Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
3. Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
4. Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
5. Dipping Sauce.
6. Combine all ingredients in small bowl; mix well.

shrimp, thin rice noodles, rice, cilantro, pork, peanuts, lime peel, dipping sauce, water, fish sauce, lime juice, sugar, garlic, chili oil

Taken from www.food.com/recipe/thai-summer-rolls-323861 (may not work)