Chicken Spring Rolls with Two Sauces

1. Prepare rice noodles according to package directions; drain and set aside.  Working with one sheet of rice paper at a time, completely immerse a sheet of rice paper in hot water for a few seconds. Remove from water; lay flat on work surface. On one half of rice paper, place small handful of lettuce and carrots, four slices of chicken, two or three cilantro leaves, two or three mint leaves, a pinch of scallion, four or five sliced mushrooms and a small wad of noodles. Fold bottom half of the rice paper up over the filling; roll up the sides of the paper to close roll into a pocket.
2. Serve on 8 small plates over additional lettuce leaves, with Spicy Tomato Chili Sauce and Peanut-Hoisin Sauce
3. See Recipies:

Spicy Tomato Chili Sauce:                                         

½ cup                           bottled Asian chili-garlic sauce (or sweet and sour sauce)

1 cup                            ketchup

2 TBLS                        white wine vinegar

1 ½ tsps                       Worchestershire sauce

Combine all ingredients in saucepan over medium heat. Reduce heat to low; simmer 15-20 minutes. Strain sauce through fine sieve. Allow to cool completely.

Peanut-Hoisin Sauce:

¼ cup                           sugar

2 TBLS                        hot water

2 TBLS                        rice wine vinegar

1 TBLS                        Asian fish sauce

2 TBLS                        lime juice

1 tsp                             bottled Asian chili-garlic sauce (or sweet and sour sauce)

2 TBLS                        coconut milk

2 TBLS                        creamy peanut butter

In medium bowl, dissolve sugar in hot water. Add remaining ingredients except peanut butter; mix well with whisk. Add peanut butter and whisk until well blended and smooth.