Ingredients
Vietnamese Rice Paper Rolls
2 oz Dried Rice Stick Noodles
3 Cups Shredded Cooked Chicken
1 TBS Fish Sauce
1 tsp Sesame Oil
1 tsp Chopped Cilantro
Pinch of Ground Black Pepper
12 7-inch Rice Paper Rounds
12 Cooked Medium Shrimp (shelled, de-veined & halved horizontally)
12 Red Leaf Lettuce Leaves (soft tops)
3 Green Onions (trimmed and cut into thing 2-inch strips)
12 Cilantro Sprigs
Mint Leaves for garnish

Peanut Dipping Sauce
½ Cup Un-Sweetened Coconut Milk
¼ Cup Chunky Peanut Butter
¼ Cup Sa Cha Sauce
2 TBS Sugar
1 TBS Fresh Lemon Juice
2 tsp Soy Sauce
2 tsp Chili Garlic Sauce
1 tsp Sesame Oil
½ tsp Curry Powder

Directions
Vietnamese Rice Paper Rolls

1. Bring saucepan of water and add the rice stick noodles, separating the strands.  Cook for 1 minute. Drain, rinse in cold water and drain again.  Cut into 3-inch lengths.
2. Mix: fish sauce, sesame oil and chopped cilantro, and pepper in a medium bowl.  Add the shredded and cooked chicken and toss until it is evenly coated.  Set aside.
3. Immerse a rice paper round in warm water until it begins to soften (about 10 seconds).  Remove the rice paper round for the water and lay it on a work surface.  Let it stand until it becomes soft and pliable (about 1 minute).
4. Place 2 shrimp halves, tail to head, in the center of the rice paper.  Place a lettuce leaf on top of the shrimp. Place about ¼ cup of the chicken mixture over the lettuce.  Top with a small mound of the noodles, 3-4 strips of green onions and a cilantro sprig.
5. Fold the right and left sides of the wrapper over the filling.  Starting at the bottom, roll the wrapper and filling into a neat, compact roll.
6. Repeat with the remaining wrappers and filling.

Serving
Makes 12 Rolls
Serve the bundles on a platter, garnished with the mint leaves. 
Offer the dipping sauce on the side at the table.