Hot and Sour Dipping Sauce
In a large bowl of warm water, soak the rice-paper wrappers one at a time until softened, about 10 seconds. Transfer to work surface. Let stand a few seconds before rolling so easier to work with.
Sprinkle on top of the rice paper wrap a few leaves of coriander and Thai basil. Then cover a few of the leaves of Boston Bibb lettuce, leaving an about a ½ -inch border along the edges. Top with about 1/3 cup sprouts. Spread out about ¼ cup of noodles in the centre of the wrapper. Sprinkle with some of the peanuts, red pepper, carrot and green onions. Line 4 shrimp halves in the middle of the wrapper. Brush with about 1 tsp. of hoisin sauce. Roll up wrapper. Repeat with remaining wrappers. Cut each salad roll in half and serve with the Hot and Sour Dipping Sauce. Makes 8 rolls. Serves 4 to 8 depending if served as a main or appetizer.
Add the sherry vinegar, lime juice, orange juice, lemon juice, ginger juice, fish sauce, and chile and honey to a small bowl. Mix to combine. Stir in herbs. Serve with the Salad Rolls.