Place the shells from the shrimp in a large sauce pan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat. Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.

Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.

Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.

Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro.

Assemble spring rolls One at a Time. Fill veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs. Add shrimp on the second half, placing the shrimp cut-side up.

Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside. To serve – Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.

How to Make Peanut Dipping Sauce: In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined.

Serve chilli garlic sauce and peanut sauce and Enjoy!!