Vietnamese Summer Rolls

Serve 2 rolls for a entree or just one as an appetizer. The sauce is great! Use about an ounce of dry cellophane noodles to get 1/2 cup bean threads.

• Ready In: 30 mins
• Serves: 4

Ingredients

• For the Rolls

• 1  cup  thinly sliced bibb lettuce
• 1⁄2 cup bean sprouts
• 1⁄2 cup  cooked bean threads
• 1⁄2 cup  shredded carrot
• 1⁄4 cup  chopped green onion
• 1⁄4 cup  thinly sliced basil
• 1⁄4 cup  chopped mint
• 6  ounces  cooked peeled and deveined shrimp, coarsely chopped
• 8  sheets rice paper (8-inch round)

• For the Dipping Sauce

• 1  tablespoon sugar
• 2  tablespoons  rice wine vinegar
• 2  tablespoons fresh lime juice
• 1  teaspoon  chili paste with garlic (like sambal oelek)
• 1  teaspoon soy sauce

Directions

1. To prepare the rolls: Combine the first 8 ingredients. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2 inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat with remaining shrimp mixture and rice paper sheets.
2. To prepare the dipping sauce: Combine sugar and remaining ingredients, stir with a whisk. Serve with summer rolls.