Shrimp Summer Rolls

• 1 pound (about 30) small shrimp, peeled and deveined
• 8 9-inch-round rice papers
• 8 large red-leaf lettuce leaves, cut in half lengthwise
• 1 medium carrot, peeled, cut in matchsticks
• 1 small daikon radish, peeled, cut into matchsticks
• 1 red bell pepper, seeds and membranes removed, cut in matchsticks
• 1 bunch fresh chives, ends trimmed
• 1/4 cup packed mint leaves
• Soy Dipping Sauce (recipe follows)
• 1/2 cup soy sauce
• 1/2 cup rice-wine vinegar
• 2 tablespoons thinly sliced scallions
• (makes about 1 cup)

1. Bring a large pot of water to a boil.
2. Reduce to a simmer.
3. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes.
4. Slice the cooked shrimp in half lengthwise.
5. Set aside.
6. Fill a pan (large enough to hold the rice paper) with hot water.
7. Dampen a clean kitchen towel with water; spread it out on a clean surface.
8. Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).
9. Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge.
10. Place 2 pieces of lettuce over the shrimp.
11. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.
12. Fold the bottom edge of the rice paper over the filling.
13. Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.
14. Place the finished roll on a plate; cover with a damp paper towel.
15. Continue until all the ingredients are used.
16. Serve with dipping sauce.
17. Combine all ingredients, and serve.

shrimp, rice papers, redleaf lettuce leaves, carrot, daikon radish, red bell pepper, fresh chives, mint, soy sauce, ricewine vinegar, scallions

Taken from www.epicurious.com/recipes/food/views/shrimp-summer-rolls-392195 (may not work)