Salad Rolls

Directions

1. 1
   Place rice noodles in a large pot of boiling water, stir.
2. 2
   Add shrimp.
3. 3
   Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes.
4. 4
   Lift out the shrimp, set aside to cool.
5. 5
   Drain and rinse noodles.
6. 6
   When shrimp is cool enough to handle, cut into small pieces.
7. 7
   Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro.
8. 8
   Toss to combine.
9. 9
   To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water.
10. 10
    Dip 1 rice paper wrapper into water, lift out, and drain briefly.
11. 11
    Set on a flat surface.
12. 12
    To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper.
13. 13
    To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins!
14. 14
    Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly.
15. 15
    Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water.
16. 16
    Set rolls on a platter and cover with a damp towel.
17. 17
    To serve, cut rolls crosswise in 1/2; stand pieces upright.
18. 18
    Dip in Ginger Lime Dipping Sauce.
19. 19
    1/2 cup fish sauce
20. 20
    1/2 cup fresh lime juice
21. 21
    2 tablespoons light brown sugar
22. 22
    1 garlic clove, minced
23. 23
    1 tablespoon minced fresh ginger
24. 24
    1/2 teaspoon Vietnamese chili paste
25. 25
    1/2 cup loosely packed, roughly chopped cilantro leaves
26. 26
    1/2 cup loosely packed, roughly chopped basil leaves
27. 27
    1/2 cup loosely packed, roughly chopped mint leaves
28. 28
    Whisk together all ingredients in small non-reactive bowl.
29. 29
    Taste and adjust seasonings.