Vietnamese Summer Rolls

Ingredients

• Dipping sauce:
• 1 tablespoon sugar
• ½ cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
• 1 teaspoon chile paste with garlic (such as sambal oelek)
• 2 tablespoons fresh lime juice (about 1 lime)
• ¼ cup chopped mint
• 6 ounces cooked peeled and deveined shrimp, coarsely chopped
• + 9 more ingredients
• • 2 tablespoons rice wine vinegar
  • Rolls:
  • ¼ cup thinly sliced basil
  • 1 cup thinly sliced Bibb lettuce
  • ¼ cup chopped green onions (about 2)
  • 8 (8-inch) round sheets rice paper
  • ½ cup shredded carrot
  • 1 teaspoon low-sodium soy sauce
  • ½ cup bean sprouts

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...

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