Salad Rolls

Place rice noodles in a large pot of boiling water, stir.
Add shrimp.
Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes.
Lift out the shrimp, set aside to cool.
Drain and rinse noodles.
When shrimp is cool enough to handle, cut into small pieces.
Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro.
Toss to combine.
To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water.
Dip 1 rice paper wrapper into water, lift out, and drain briefly.
Set on a flat surface.
To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper.
To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins!
Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly.
Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water.
Set rolls on a platter and cover with a damp towel.
To serve, cut rolls crosswise in 1/2; stand pieces upright.
Dip in Ginger Lime Dipping Sauce.
1/2 cup fish sauce
1/2 cup fresh lime juice
2 tablespoons light brown sugar
1 garlic clove, minced
1 tablespoon minced fresh ginger
1/2 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1/2 cup loosely packed, roughly chopped basil leaves
1/2 cup loosely packed, roughly chopped mint leaves
Whisk together all ingredients in small non-reactive bowl.
Taste and adjust seasonings.