Ingredients

• 12 uncooked shrimp peeled and deveined
• 1 cup unsweetened coconut milk
• 1 tablespoon green curry paste
• 1 package rice noodle wrappers
• 1 head leaf lettuce leaves separated, washed, dried and trimmed
• 1 cup fresh bean sprouts that have been sautéed for 30 seconds
• 12 fresh min leaves
• 12 fresh cilantro sprigs

Peanut Sauce

• 1 tablespoon green curry paste
• 1 tablespoon sugar
• 2 tablespoons peanut butter
• ½ to ¾ cup unsweetened coconut milk
• 1 tablespoon vinegar
• 1 tablespoons nam pla (fish sauce)

Instructions

1. Soak the shrimp in mixture of coconut milk and curry paste for at least one hour. Place under the broiler or grill until done. Alternatively you can stir fry the shrimp until pink. Put it into a bowl to cool and add ¼ cup unsweetened coconut milk and one teaspoon curry paste.
2. Combine all peanut sauce ingredients and set aside.
3. Take out one rice noodle wrapper and spray with water. Let sit until it feels like a dead balloon. Place a lettuce leaf, bean sprouts, mint and cilantro sprigs onto the sheet. Add the shrimp and roll up like an egg roll. Seal with water.
4. Continue with remaining wrappers and ingredients.
5. Slice each roll in half on an angle if desired and they hold together sufficiently. Serve with the peanut sauce as a dip. Garnish with cilantro and mint sprigs.