About 2 cups (500 mL) chopped, leftover cooked shellfish and/or
1 red pepper, finely julienned
6 scallions, trimmed, white and tender green parts finely chopped
2 carrots, peeled and shredded, about 1½ cups (375 mL)
2 tbsp (30 mL) finely minced fresh ginger
1 to 2 tiny, hot, red or green Thai chili peppers, finely minced
½ cup (125 mL) chopped fresh coriander leaves, optional
¼ cup (60 mL) coarsely chopped salted, roasted peanuts
2 tbsp (30 mL) toasted white sesame seeds
½ head iceberg lettuce, shredded, about 2 cups (500 mL)
1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice
1 tsp (5 mL) sesame oil
12 to 15 rice wrappers
Prepare rice noodles according to package directions; drain and rinse with cold water. Place colander over bowl and set aside in the fridge to cool and drain.
To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.
Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.
Transfer soft wrapper to work surface, place about 1/3 cup (80 mL) of filling just slightly lower than centre; bring up the bottom flap, then tuck in only one end, leaving the other end open to show off the colourful ingredients. Continue to roll upward, as tightly as you can manage. Set aside one by one onto the serving platter, seam-side down.
Serve immediately or cover with a damp clean kitchen towel and refrigerate for up to 2 hours. Makes 12 to 15 rolls