Vietnamese Shrimp Rice Paper Rolls

• 1 carrot, julienned
• 1/4 English cucumber, seeded and julienned
• 2 cups bean sprouts, rinsed well
• 1/2 cup Thai basil leaves, chopped
• 1/2 cup mint leaves, chopped
• 1/4 head of lettuce, shredded
• 2 Thai red chiles, thinly sliced (optional)
• 1 teaspoon salt
• 18 raw, shell-on shrimp
• 3 ounces rice vermicelli
• 12 rice paper sheets

1. Prep the vegetables and herbs as per instructions above.
2. Bring a medium pot of water to a boil over medium heat. Add salt. Add shrimp and poach for about 2 minutes or until shrimp turn pink. Remove shrimp from pot and place in cold water to stop cooking. Keep water boiling for next step.
3. Place the vermicelli noodles in a bowl and fill with enough of the shrimp water to cover. Place a plate on top and set aside for 5 minutes or until cooked to your liking. When done, drain and rinse with cold water. Set aside.
4. Peel the shrimp, slice in half lengthwise (to make them thinner) and set aside.
5. Using a saute pan filled with warm water, submerge a sheet of rice paper until it becomes pliable. Transfer to a clean surface, then put 3 slices of shrimp in the bottom third of the paper. Top with vermicelli, and then vegetables and herbs. Fold the bottom end up, tuck in the sides, then roll up tightly.
6. Serve with Nuoc cham or Nuoc leo as a dipping sauce.

carrot, cucumber, bean sprouts, basil, mint, of lettuce, red chiles, salt, shrimp, rice vermicelli, rice

Taken from food52.com/recipes/80494-vietnamese-shrimp-rice-paper-rolls (may not work)