Vietnamese Spring Rolls

For sauce number one:
1. Heat a small pan to medium high heat and throw the sesame oil.
2. Add red chili, shallot, and garlic and stir together.
3. After several minutes of cooking (to mix flavors and soften the strength of the chili and garlic) transfer heated mixture into a small bowl.
4. Add lime juice and fish sauce and mix well.
5. Let it sit for a few minutes as you go through the rest of the preparation.

For sauce number two:
1. Mix coriander, red chili, garlic, rice wine vinegar, soy sauce and water in a small bowl. Set aside.

For the spring roll filling:
1. For this recipe, we cooked the ginger, chilis, garlic, and lemongrass in a saute pan over medium-high heat, just until softened. Then add the shrimp and cook pink on both sides, just 3 or 4 minutes per side. Remove from heat and set aside. The rest of the filling (besides the vermicelli) went into the spring rolls raw (cucumbers, carrots, spring onions, shallots, and herbs).
2. Cook vermicelli noodles according to package instructions. Drain noodles once soft and set aside.
3. Set up your workstation to assemble the rolls!

Assembling the rolls:
1. Dip one rice paper sheet in lukewarm water for 5-10 seconds until soft.
2. Place wet sheet on a flat surface and add filling into the middle.
3. Place your filling ingredients (noodles, shrimp mixture and raw veggies) in between the middle and the edge of the rice paper closest to you.
4. Gently fold the edge of the wrapper onto and over the filling.
5. Fold the left and right sides of the paper over the filling as well. This brings everything into the center.
6. Start rolling! Be sure to tuck in the filling as you continue to roll to ensure tightness.