INGREDIENTS: I'll leave this up to you and your taste buds. This list is to give you some ideas. The only thing to keep in mind is that everything should be finely julienned (shredded).
PREP: Very thinly slice your veg using a sharp chefs knife or a mandolin. Fill a large bowl with warm water for the rice paper rolls. You can make your dipping sauces well in advance I like a chili hoisin sauce or a peanut vinaigrette. I'll post recipes for those sauces at the end of this post.
1 - Place rice paper in the bowl of warm water until soft (about 30 seconds), pat it dry on a a clean kitchen towel, then flatten out on a cutting board. If you want to make mini rolls like the ones above slice the rice paper into four pieces (like a pizza).
2 - If you are using shrimp slice them in half lengthwise and place them pink side down in the center of the rice paper.
3 - stack your veggies on top of each other in layers for aesthetic purposes or just toss in any of the ingredients you like except for your green herbs ie. mint, cilantro, basil etc...
4 - Fold the sides towards the center, then the bottom.
5 - Place your herbs on top of that bottom folded flap
6 - Roll the top flap over the herbs
CHILI HOISIN SAUCE: Whisk everything together
Combine 1/2 cup of hoisin sauce with 1-2 Tbs of sambal
1/2 tbs minced ginger, and a spritz or splash of orange, lemon or lime juice.
PEANUT VINAIGRETTE: Whisk everything together adding the water in last until you reach desired consistency
2 cups smooth peanut butter
2 limes, zest and juice
2 tangerines or mandarins, zest & juice
2 tbs honey
1/4 cup light soy sauce or tamari
1 tbs sambal
1 tbs rice wine vinegar
splash of fish sauce - optional
drizzle of sesame oil
1/4 - 1/2 cup of water
Garnish with chopped toasted peanuts, black sesame and fresh herbs. Enjoy!