Spring Rolls (Soft)

Ingredients

For the Rolls

• 6 medium shrimp, peeled and deveined
• 2 ounces rice noodles
• 6 sheets rice paper, rounds (about 8 1/2 inches in diameter)
• 12 basil leaves
• 1/2 cup carrot, finely shredded
• 12 mint leaves, large
• 3 red-leaf lettuce leaves, spines removed, making 6 large halves (can use any lettuce you prefer, I actually like angel hair cabbage)

For the sauce

• 1 tablespoon sugar
• 2 teaspoons water, warm
• 1/4 cup rice vinegar
• 1 teaspoon chili sauce
• 1 teaspoon fish sauce
• 1 tablespoon carrot, very finely shredded
• 1 scallion, thinly sliced

Directions

1. 1

   Prepare the Sauce:.

2. 2

   Dissolve sugar in a small bowl in the warm water, then add remaining sauce ingredients and stir until well combined. Refrigerate until ready to use. Can make one day in advance.

3. 3

   Prepare the Rolls:.

4. 4

   Cook shrimp in boiling water for 2 minutes, and cut in half lengthwise, set aside.

5. 5

   Cook rice noodles according to package directions, drain, rinse and cool.

6. 6

   Line up the remaining ingredients in small bowls before beginning to make rolls.

7. 7

   Fill a large bowl with very warm water, not too hot to touch though.

8. 8

   Place a rice paper round in the hot water and soak for 30-60 seconds, until it is pliable and the pattern on the round is barely visable. Remove from the water and place on clean work surface.

9. 9

   Place 2 basil leaves on the inner edge of the moistened round, about 1 inch from the edge and leaving about 1inch on each side. Top with about 1/4 of cooked rice noodles. Place 2 shrimp halves on top. Top with heaping tablespoon of carrots, then 2 leaves of mint. Fold one lettuce leaf and place on top of the pile.

10. 10

    Bring the edge of the round over the filling, fold in the sides, and roll. Place finished roll on damp cloth or paper towel.

11. 11

    Repeat with remaining rolls.

12. 12

    Can prepare several hours ahead and stored covered with a damp paper towel in an airtight container.