1 Boil the rice stick noodles for
3 minutes then place in a strainer
to drain and cool off. Keep water
boiling.
2 Saute chicken breast in a pan and
add soy sauce to taste. After the chicken
is cooked, cut it into long thin strips and set
aside.
3 Boil the shrimp for 1 minute and peel skin
off and then cut in halves. Cut the romaine
lettuce into thin long strips.
4 Dip 2 pieces of rice paper into the boiling water and then set them down on a cloth napkin next to each other.
5 In a row, place 3 halves of shrimp (pink side down) in the middle of each rice paper. Then take some rice noodles and place on top of the shrimp. Follow with 2 to 3 strips of chicken, then place some more rice noodles. Add cucumber and romaine lettuce strips. Top with mint and cilantro leaves.
6 Fold the side of therice paper in and then
gently roll. Do the same with the other
sheets.
7 Make peanut sauce: Heat oil in a small
saucepan. Add garlic, chili paste, and
tomato paste. Saute until the garlic
is golden brown. Add the broth, s
ugar, peanut butter, and hoisin
sauce. Whisk to incorporate
ingredients. Bring to a boil.
Reduce the heat and simmer
for 3 minutes. Top wth
ground peanuts and chili.
8 Serve spring rolls
with peanut sauce.