Vietnamese Summer Rolls

• 12 8-inch round rice paper wrappers
• 36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise
• 3 ounces thin dried rice stick noodles, prepared per package instructions
• 2 medium carrots, peeled into ribbons
• 4 cups mache
• 2 cups fresh mint leaves
• 2 cups fresh cilantro leaves
• Sweet and Sour Dipping Sauce (recipe follows)
• 1 teaspoon crushed red pepper flakes
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tablespoon minced garlic
• 3 tablespoons sugar
• 1/4 cup Asian fish sauce (such as nam pla)
• (makes about 1/2 cup)

1. Soak a wrapper in warm water for 30 seconds; immediately lay it flat on a work surface.
2. Lay 6 shrimp halves, cut side up, on the bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mache, mint, and cilantro.
3. Fold the bottom of the wrapper over the fillings; roll over once, tuck in the sides, and roll.
4. Cut in half; cover with a damp paper towel.
5. Repeat to make remaining rolls.
6. Serve with the dipping sauce.
7. Soak the red pepper flakes in the lime juice for 4 minutes.
8. Add the garlic, sugar, and fish sauce; stir until the sugar is dissolved.

rice, shrimp, rice, carrots, mache, mint, fresh cilantro, sweet, red pepper, lime juice, garlic, sugar, fish sauce

Taken from www.epicurious.com/recipes/food/views/vietnamese-summer-rolls-392168 (may not work)