To make the dressing:
Pound the chopped garlic and chili together with a mortar and pestle or small food processor to form a smooth paste; a pinch of salt helps.
Combine the spice paste with the remaining ingredients and mix well to dissolve the sugar.
Use less or more fish sauce or salt and sugar according to personal taste for saltiness and sweetness.
Refrigerate covered until ready to use. For best results, use within three days. Makes about 1 cup.
To make roll-ups:
Prepare the Thai Lime Dressing according to instructions; refrigerate until ready to use.
Carefully remove the LIVE GOURMET Butter Lettuce and Three In One Lettuce from their plastic shells, being careful to keep the leaf heads up. Holding the lettuce leaf end up, trim away the roots by cutting the main stem. Gently pull away the individual leaves, keeping the two packages separate from one another.
Remove the LIVE GOURMET upland cress from its packet, pullling the leaf end of the plant out first. Holding the upland cress bunch leaf end up, trim away the root end, about 1 inch above the root mass. Cut the upland cress into about 2-3 inch sections and place in a large mixing bowl.
Roll the leaves of the Three-In-One Lettuce into small rolls and slice into fine shreds.
Rehydrate a rice/tapioca sheet in water and place on a damp towel until pliable.
Put about one 1 tablespoon of the Three-In-One Lettuce shreds into a leaf of Butter Lettuce. Add the cress and two to three shreds of the vegetables on top.
Carefully fold the Butter Lettuce around the “packet” and place seam side down on the rice sheet, slightly below the center. Fold the bottom of the rice sheet over the bundle and turn once, fold in the right and left side of the sheet and continue rolling to create a packet.
Store salad rolls (not touching) on a tray in the refrigerator until serving time. Then, cut in half and drizzle the Thai dressing inside each half.
Serve with dressing to dip.