Ingredients

Rolls:

1 cup thinly sliced Bibb lettuce

1/2 cup bean sprouts

1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)

1/2 cup shredded carrot

1/4 cup chopped green onions (about 2)

1/4 cup thinly sliced basil

1/4 cup chopped mint

6 ounces cooked peeled and deveined shrimp, coarsely chopped

8 (8-inch) round sheets rice paper

Dipping sauce:

1 tablespoon sugar

2 tablespoons rice wine vinegar

2 tablespoons fresh lime juice (about 1 lime)

1 teaspoon chile paste with garlic (such as sambal oelek)

1 teaspoon low-sodium soy sauce

Preparation

  1. To prepare the rolls, combine the first 8 ingredients.

  2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.

  3. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.