Summer Rolls With Thai Dipping Sauce

• 1/2 cup raw sugar
• 1/4 cup orange muscat champagne vinegar (Trader Joes)
• 1/4 cup fresh orange or tangerine juice
• tangerine or orange zest
• 1 garlic clove, minced
• 1 pinch kosher salt
• 1-2 teaspoons red pepper flakes
• 12 Rice paper wrappers
• 1 cup Cold rice noodles
• Assorted matchstick cut vegetables like carrots, zucchini, jicima
• 1 Avocado, thinly sliced
• 12 (optional) Jumbo shrimp, cooked & chilled
• 24 Cilantro leaves
• 1/4 cup Fresh pea shoots
• 12 Butter lettuce leaves

1. In small saucepan, dissolve sugar, zest and liquids to a low boil, reduce heat and simmer until thick and syrupy.
2. Don't add flakes until syrup consistancy is reached or heat will infuse the sauce.
3. Leftover sauce will keep in refrigerator 2-3 weeks.
4. Prepare all vegetables so you can assemble the rolls one after another. Lay out one or two softened rice sheets, on middle third of paper start stacking two cilantro leaves, shrimps (unless vegetarian) avocado and place all matchstick veggies and softened rice noodles* inside of the butter lettuce leaf. Fold sides in and then tightly roll up the rest. You can use a little bit of water on your finger to seal the outer edge.
5. Chill the rolls with a damp paper or tea towel on top to maintain freshness. When ready to serve, slice in half with a diagonal cut.
6. * cold softened rice noodles(glass noodles) --some people don't like them--can omit...but if you do use them...only use a small tablespoon in ecah roll. It is quite funny that I have taught several groups to make these, and even though I show them an example, I demo the process...invariably one person still adds enough of the noodles to make a burrito sized spring roll!

sugar, orange muscat, fresh orange, orange zest, garlic, kosher salt, red pepper, wrappers, rice noodles, matchstick, avocado, jumbo shrimp, cilantro, fresh pea shoots, butter

Taken from food52.com/recipes/11701-summer-rolls-with-thai-dipping-sauce (may not work)