Thai Summer Rolls - cooking recipe

Ingredients

8 ounces medium raw shrimp, peeled and deveined
3 1/2 ounces thin rice noodles (rice vermicelli)
12 rice paper sheets
36 fresh cilantro leaves
4 ounces roast pork, cooked and sliced 1/8 inch thick (or beef)
1 tablespoon chopped peanuts
1 tablespoon lime peel
dipping sauce
1/2 cup water
1/4 cup fish sauce
2 tablespoons lime juice
1 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon chili oil

Preparation

Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
Dipping Sauce.
Combine all ingredients in small bowl; mix well.