Shrimp-and-Vegetable Summer Rolls

Ingredients

• 2 yellow bell peppers, cut into 1/4-inch strips
• 1 head Boston lettuce, separated
• ½ cup sugar
• 3 ½ ounces bean thread vermicelli, soaked in hot water until pliable and drained well
• 1 tablespoon Asian fish sauce
• 16 cilantro sprigs
• ¾ cup plus 2 tablespoons unseasoned rice vinegar
• + 5 more ingredients
• • 2 cups shredded carrots
  • 1 small red onion, thinly sliced
  • 1 pound cooked large shrimp, halved lengthwise
  • Sixteen 8-inch round rice papers
  • 2 cloves garlic, smashed

In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain. In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is di...

View full recipe at My Recipes