Simpler Summer Rolls

• 1/4 cup Thai fish sauce
• 1/4 cup fresh lemon juice
• 2 tablespoons water
• 2 tablespoons sugar
• 2 fresh Thai bird chiles, thinly sliced, or other small hot chile
• 1 tablespoon finely chopped shallots
• 1/2 cup coarsely chopped spearmint or small leaves
• 1/2 cup coarsely chopped cilantro
• 1/2 cup coarsely chopped sweet or Thai basil, or small whole leaves
• 1 1/2 cups shredded iceberg lettuce
• Twelve 6-inch rice paper rounds
• 1/2 cup roasted peanuts, coarsely chopped

1. Stir the ingredients for the dipping sauce together in a small bowl.
2. Toss the herbs and lettuce in a bowl until evenly combined.
3. Fill a shallow bowl with warm tap water and drop in 4 of the rice papers, one at a time.
4. In about 3 minutes they should be very soft and pliable.
5. Lift them from the water and lay them out on a clean kitchen towel.
6. Divide one third of the herb mixture among the 4 papers, arranging each portion in a strip lengthwise across the center.
7. Sprinkle with peanuts.
8. Roll each one up into a snug cylinder and place it on a platter.
9. Repeat the soaking, filling, and rolling in two more batches.
10. Serve the rolls right away with the dipping sauce or cover them with a damp paper towel and then plastic wrap; theyll hold for about 2 hours in a cool spot (not the refrigerator).

fish sauce, lemon juice, water, sugar, fresh thai bird chiles, shallots, spearmint, cilantro, sweet, peanuts

Taken from www.cookstr.com/recipes/simpler-summer-rolls (may not work)