Authentic Vietnamese Fresh Spring Rolls with Dipping Sauces

Peel and devein 1 pound of large shrimp, keeping the shells. Put the shells into a medium saucepan along with 1 tablespoon of garlic salt, half a teaspoon of black pepper, a bay leaf, and 8 cups of cold water. Bring to a boil over medium-high heat, add all of the shrimp at once, and simmer for 2 to 3 minutes until they turn pink. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process, then set aside to cool completely.

Fill a saucepan with water and bring to a boil. Add 3 ounces of vermicelli rice noodles, turn off the heat, and let them sit in the hot water for 5 to 7 minutes until softened. Drain in a colander, rinse with cold water to stop cooking, and set aside to drain well.

Cut the cooled shrimp in half lengthwise using a serrated knife on a cutting board, ensuring no dark veins remain inside.

Julienne half of a large English cucumber into thin slices with the skin on for extra crunch.

Peel 2 carrots and julienne them using a julienne slicer or box grater.

Prepare 15 butter lettuce leaves by separating them and trimming away the thick stems in the center to make rolling easier.

Coarsely chop about 1 cup of fresh cilantro sprigs using a chef's knife.

Fill a round pie dish with very warm water. Working with one 8.5-inch round rice paper sheet at a time, submerge the sheet in the warm water for 10 to 15 seconds until soft and flimsy, then place it on a lightly wet cutting board.

Place 1 butter lettuce leaf in the bottom half of the wet wrapper, add a generous pinch of rice noodles, top with cucumber slices, julienned carrots, and cilantro sprigs. Place 3 shrimp halves cut side up on the top half of the wrapper so they remain visible when rolled. Roll tightly from the bottom, fold in the sides over the shrimp, and finish rolling.

In a mixing bowl, combine 1/3 cup of water, 1/4 cup of fish sauce, 1/4 cup of granulated sugar, 2 tablespoons of fresh lime juice, 2 teaspoons of rice white vinegar, 2 teaspoons of chili garlic sauce, 2 grated garlic cloves, 1 tablespoon of shredded carrot, and 1 tablespoon of sesame oil. Whisk everything together until well combined.

In a mason jar, combine 1 cup of sesame ginger dressing and 2 heaping tablespoons of creamy peanut butter. Cover tightly with the lid and shake vigorously until the sauce is smooth and creamy.