Vietnamese Summer Rolls

• Rolls:
• 1 pound medium shrimp, peeled, deveined, tails removed
• 4 ounces rice vermicelli
• 8 8-inch Asian rice papers
• 1/2 cup chopped peanuts
• 1/4 cup chopped fresh herbs (such as parsley, basil or rosemary)
• 1 large carrot, grated (about 1/2 cup)
• Dipping sauce:
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon sugar

1. Make rolls: Bring a pot of salted water to a boil. Add shrimp, bring back to a boil and cook until pink and firm, 2 to 3 minutes. Transfer shrimp to a paper towel-lined plate and pat dry. Cut each shrimp in half lengthwise. Keep water at a steady boil.
2. Add vermicelli to boiling water and cook, stirring, until softened, about 1 minute. Drain in a large colander and rinse under cold running water. Set aside, tossing occasionally.
3. Soak each rice paper in hot water to soften. Place on a clean cloth kitchen towel. Lay a row of shrimp along lower third of each paper. Top with equal amounts peanuts, herbs and carrots. Add a large pinch of vermicelli. Pull rice paper over filling. Roll, folding in sides as you go. Place on a platter, seam side down, and repeat with remaining ingredients. Cut rolls in half.
4. Make dipping sauce: Combine ingredients in a small bowl, stirring to dissolve sugar. Serve chilled or at room temperature.

rolls, shrimp, rice vermicelli, rice papers, peanuts, fresh herbs, carrot, dipping sauce, soy sauce, rice vinegar, sesame oil, sugar

Taken from www.myrecipes.com/recipe/vietnamese-summer-rolls-0 (may not work)