Summer Rolls With Garlic & Lemongrass-Poached Shrimp

Directions

1. Toss shrimp with salt in a medium bowl; cover and chill for at least 30 minutes and up to 1 hour.
2. Heat oil, garlic, ginger, and lemongrass (plus any extra herb stems you have lying around) in a medium saucepan over medium heat until an instant read thermometer registers 185°F. Add shrimp to hot oil and poach until shrimp are just opaque in the center, adjusting heat to maintain temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Pat excess oil off shrimp and let sit for a few minutes until cool enough to handle. Once cool, halve them lengthwise and set aside until ready to assemble.
3. Place noodles in medium heatproof bowl, cover with boiling water; let stand about 3 minutes or until just tender, drain and rinse with cold water; repeat until completely cooled. Transfer to the same medium bowl and let sit until ready to assemble.
4. Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 5 seconds. Transfer to a work surface. Rice paper should be pliable enough to roll and fold but should not be completely soft and sticky. Arrange 3 shrimp halves across center of round. Top with sprouts and noodles. Arrange some leaves of each herb, cucumber, and carrots on the sides touching the shrimp. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat with remaining ingredients to make 11 more rolls.
5. Serve with various dipping sauces as desired (recipes follow): peanut sauce, sweet and sour sauce, and/or spicy hoisin. If needed, the spring rolls can be made 1 hour ahead; just cover them with a damp kitchen towel and refrigerate before serving.
6. To make the peanut sauce: Whisk peanut butter, vinegar, sambal, garlic, fish sauce, and ¼ cup hot water until smooth. Top with peanuts and serve alongside summer rolls. This sauce can be made 1 day ahead; cover and chill until time to serve.
7. To make the sweet and spicy sauce: Whisk lime juice, fish sauce, 2 tablespoons sugar and chiles in a medium bowl until sugar dissolves; taste and season with more sugar if desired. Serve alongside summer rolls. This sauce can be made 1 day ahead; cover and chill until time to serve.
8. To make the spicy hoisin: Heat oil in a medium skillet over medium-low heat and cook garlic and ginger, stirring occasionally until very fragrant and just starting to brown, about 3 minutes. Remove from heat and stir in hoisin, Sriracha, and sesame oil. Top with sesame seeds and serve alongside summer rolls. This sauce can be made 1 day ahead; cover and chill until time to serve.