Thai Shrimp Cold Rolls with Hoisin-Peanut Sauce

Classic VIETNAMESE:  nevermind the shrimp if you don't like seafood. Vegan or vegetarian? Use tofu.

1. buy Rice Paper Rolls. available at all of my grocery stores, or an asian grocery store if you don't live in canada. 

2. quickly cook shrimp, chicken, beef, or tofu, whatever you're usiing.

3. top rice paper rolls with a damp paper towel to moisten, until pliable.

4. fill rice paper rolls with?

CLASSIC VIETNAMESE: boiled shrimp, shredded carrots, cucumber, red pepper. lettuce

VICKY'S SIGNATURE: mango, chili paste, cream cheese,  chicken, cucumber,

THAI: crushed peanuts, mango, cilantro, vermicelli noodles, cucumber

DUMPLING: chinese seasoned meat [such as sweet and sour, sesame, garlic and soy, general tao, lemon, or pineapple] wit green onion, bean sprouts, lettuce

JAPANESE: seaweed, raw or cooked fish, pickled ginger, wasabi

ITALIAN: sausage or meatballs, tomato paste, basil, parmesan

MONGOLIAN: Sriracha Mayo, Shredded Pork or Chicken, green onion, Cabbage or Kimchi

etc etc etc. you can stuff these with whatever you'd put in a spring roll or dumpling.

HOISIN PEANUT DIP SAUCE:

1 tablespoons hoisin sauce [chinese BBQ sauce, yum. if you can't find, mix 2 tablespoons BBQ sauce with 1 tablespoon soy sauce]

1 teaspoon lime juice

1 clove minced garlic

1 teaspoon toasted sesame seeds

*OPTIONAL: fresh chopped ginger, wasabi, horserasdish, or fish sauce, or all. combine all your favourite asian condiments. 

top with red pepper flakes and green onions, dip!