Vietnamese Summer Rolls with Southeast Asian Peanut Dipping Sauce

Summer Rolls

24 medium shrimp (cooked, unshelled and cut lengthwise)
    --or--   1 lb of crabmeat (cooked)
8 oz of rice vermicelli
8 oz of ground pork (cooked/sautéed with garlic and salt)
6 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed
1 large carrot, shredded
1 cup bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
24 chives
Twelve sheets rice paper (12-inch round)

First prepare the noodles by covering them with boiling-hot water for 15 minutes. Drain in a sieve and pat dry. You can toss them with a bit of salt and vinegar if you wish.

Lay a damp dish towel in front of you and have a large bowl of hot water (115 to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it and place on the towel.

Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-twelfth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, pork, and shrimp/crab.

Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.

To serve, cut each roll crosswise (or diagonally) into 4 even pieces. Serve immediately or the rice paper will toughen up.

Peanut Dipping Sauce

2 teaspoons vegetable oil
4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced
1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roasted peanuts (optional)
1 tablespoon finely chopped fresh mint leaves

Heat oil in a small saucepan over medium heat, add garlic and chili pepper for 20 seconds. Add remaining ingredients (except the mint) and cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in mint, if desired. Serve warm or at room temperature.