Spring Rolls (soft)

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 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)
• 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

Recipe

• 1 prepare the sauce:.
• 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 prepare the rolls:.
• 4 cook shrimp in boiling water for 2 minutes, and cut in half lengthwise, set aside.
• 5 cook rice noodles according to package directions, drain, rinse and cool.
• 6 line up the remaining ingredients in small bowls before beginning to make rolls.
• 7 fill a large bowl with very warm water, not too hot to touch though.
• 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 visible. remove from the water and place on clean work surface.
• 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 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 repeat with remaining rolls.
• 12 can prepare several hours ahead and stored covered with a damp paper towel in an airtight container.