For the rolls:
- 14 round rice papers
- 1 cup of fresh mint leaves( Thai basil and cilantro)
- 8 oz of cooked shrimp, peeled and sliced in half lengthwise
-14 butter lettuce leaves
-2 cups cooked rice vermicelli, cooled to room temerature
-3 cups fresh bean sprouts
-julienne carrots, cucumbers, bell pepper, mango and sliced avocado( chopped peanuts optional)
For the sauce:
-4 TBS rice vinegar
-4 TBS fish sauce
-1 cup water
-1 TBS sugar
-1 garlic clove- peeled and minced
-1 TBS grated carrot
- thinly sliced fresh Thai red peppers
Soften rice papers by carefully dipping one rice paper gradually in a bowl of warm water( about 1 min) and laying softened rice paper on a clean cloth. Use 2 softened rice papers per roll. Lay both softened rice papers overlapping 1/2 of each paper to form a wider overlapping circle.
Arrange some herbs and julienne vegetable on 2 moistened rice papers, add about 4 shrimp halves. Top with a lettuce leaf, a small handful of cooked vermicelli, and bean sprouts. Add additional mint leaf and top with second lettuce leaf. Always keep about 2 inches uncovered on each side of rice paper.
Fold uncovered sides inward, then tightly roll the rice paper. Repeat process for the rest of the rolls.
In sauce pan combine and heat rice vinegar, fish sauce, water and sugar until dissolved. Let cool completely. Add garlic peppers and carrots. Chill sauce. Arrange rolls on a tray lined with lettuce leaves and serve with dipping sauce.
