Vietnamese Summer Rolls

• Rolls
• 1 cup thinly sliced bibb lettuce
• 1/2 cup bean sprouts
• 1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
• 1/2 cup shredded carrot
• 1/4 cup chopped green onion (about 2)
• 1/4 cup thinly sliced basil
• 1/4 cup chopped mint
• 6 ounces cooked peeled and deveined shrimp, coarsely chopped
• 8 (8 inch) round sheets rice paper
• Dipping sauce
• 1 tablespoon sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 teaspoon chili paste with garlic (such as sambal oelek)
• 1 teaspoon low sodium soy sauce

1. To prepare the rolls, combine the first 8 ingredients.
2. 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.
3. 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.
4. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.
5. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.

rolls, bibb lettuce, bean sprouts, cellophane noodles, shredded carrot, green onion, basil, mint, shrimp, rice paper, dipping sauce, sugar, rice wine vinegar, lime juice, chili paste with garlic, soy sauce

Taken from www.food.com/recipe/vietnamese-summer-rolls-492017 (may not work)