PEANUT DIPPING SAUCE: Add all the ingredients for the peanut dipping sauce in a medium bowl and use a whisk to combine. If your peanut sauce is thick, you can add 1 tablespoon of warm water at a time to help thin it to desired consistency. I only needed 1 tablespoon for this. Top with crushed peanuts if desired.

I highly recommend watching the video I've linked in the text above a few times to help get a better understanding of how to make these rolls. Having all of the veggies ready to go before assembling the rolls also helps make this a smoother process.

FRESH SPRING ROLLS: Pour 1- 1 1/2 cups of warm water into a shallow baking dish. Dip one sheet of rice paper wrapper at a time in the warm water for 10-15 seconds and allow it to become soft but still slightly firm. You don't want it to get slimy or anything. Move it over onto your work surface.

ASSEMBLE: Place a small amount of rice noodles in a pile in ⅓ of the rice paper topped with lettuce leaves, purple cabbage, carrots, and cucumbers. Top it with a few sprigs of cilantro and a couple of basil or mint leaves. The next layer is a couple of slices of avocados placed next to the rice noodles and finally 3 pieces of shrimp placed in a row next to the avocados. Roll the bottom of the rice paper over the rice noodle and veggie pile, then fold in the left and right side, followed by roll # 2 over the avocados and roll #3 over the shrimp. Just like you would a burrito! Watch the video, it makes it so much easier! Place the rolls on a serving plate.