Thai fresh roll recipe?

Anyone know how to make thai fresh rolls %26amp; what are those yummy dipping sauces they use??? Thanks!Thai fresh roll recipe?
INGREDIENTS

6 spring roll wrappers (available in Asian markets)

12 medium shrimp, cooked and shelled

1 cup shredded leaf lettuce

1/3 cup chopped cilantro

1/2 cup peeled, seeded, chopped cucumber

1 medium carrot, julienned

DIRECTIONS

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.

Lay on plate, cover with moist paper towel and refrigerate until ready to serve.



Quick Thai Dipping Sauce:

1 tablespoon light soy sauce

1 tablespoon white-wine vinegar or rice vinegar

3 tablespoons mirin

1/4 teaspoon grated ginger root (optional)

Whisk all ingredients and serve with the rolls!Thai fresh roll recipe?
Fresh Rolls with Ginger Sauce



Ginger Sauce:

1/2 cup tamari or reduced sodium soy sauce

1/4 cup rice wine

1/4 cup rice vinegar

2 green onions, finely chopped

1 tablespoon minced peeled fresh ginger



2 ounces thin rice stick noodles

1 1/2 cups finely chopped green cabbage

3/4 cup finely chopped peeled carrot

1/2 cup finely chopped green onion

1/2 cup chopped bean sprouts

1/2 cup finedly chopped red bell pepper

2 teaspoons tamari or reduced-sodium soy sauce

salt and pepper to taste

16 egg roll wrappers

1 large egg, lightly beaten

vegetable oil for frying



Make the sauce: In a small bowl, mix tamari, rice wine, rice vinegar, green onions, and ginger until well blended.

Bring a large pot of water to boil. Add noodles and cook until tender, about 1 minute. Drain. Rinse with cold water. Drain well.

Coarsely chop the noodles and transfer to a large bowl. Add the cabbage, carrot, green onion, sprouts, bell pepper, and tamari. Season to taste with salt and pepper.

Place 1 egg roll wrapper on a work surface. Place 1/4 cup of the filling in a 3-inch long log down the center of the wrapper. Fold the bottom of wrapper over the filling, then fold in the sides. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Repeat with the remaining wrappers and filling.

Pour oil into a large, heavy skillet to a depth of 3 inches. Heat to 350 F. Working in batches, add the spring rolls to the oil and deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with the sauce.Thai fresh roll recipe?
Here's my homemade recipe estimated. I cook free hand with no measurements, but it still should turn out. Just add more of what you think it lacks. I recommend raw shrimp because the flavor is better.



Ingredients for the stuffing:

1 pkg of rice paper wrappers

1 bag of med size easy peel raw shrimp

1 package of rice vermicelli noodles



2 cucumbers peeled and cut lengthwise and then again width wise into half moon shapes-thinly not too thick.

1 carrot shredded

1 bunch of cilantro

1 bunch of cinnamon basil-can do without

1/2 head of iceberg lettuce-shredded



Directions:

To make easier separate all your stuffing ingredients.



Soak vermicelli noodles in hot water until soft. Resoak if needed or boil in hot water really quick. Just until soft and done. Don't over cook.

Peel your shrimp and boil in hot water until done about 2-3 minutes. Slice down the back of the shrimp, making them thinner.

Pick the leaves off the basil and cilantro. Peel the carrots and shred. Rinse lettuce and shred. Peel the cucumber and cut length wise, then into half moons thinly.



Soak your rice paper wraps in hot water till soft, then lay on a big cutting board or plate. Add in layers a small amount of each-noodles, lettuce, cucumber, cilantro, basil, carrots, and shrimp. Wrap like a burrito and careful not to tear it. Put on a plate aside and keep stacking each wrap till done. Cover with a damp paper towel to prevent drying.







Ingredients for the sauce:

"Peanut dipping sauce"



1/2 cup of chunky peanut butter

3 cloves of garlic chopped

1/2 cup of fish sauce

1 1/2 cups of water

2 cups of sugar

1 large lime

chopped thai chili-amt depends on your taste for spicyness



Directions for dipping sauce:

Heat a med size pot in med heat

Add sugar and water. Let it carmelize and come to a boil till it turns a golden brown. Add peanut butter and garlic and mix well. Turn heat to low. Let come to a boil. Add chili peppers if you like. Squeeze the lime into the mix and mix well. Add more fish sauce, sugar, and lime juice to suite your taste.



Dip the rolls and enjoy!