Vietnamese-inspired Shrimp Summer rolls. They are so light and healthy but delicious at the same time, a nice change from the typical fried spring or egg rolls.
Heat up some water stove-top for your noodles. Put the noodles in a large bowl and pour the hot water on top and set aside to soften. This will take about 10 minutes. Once softened, drain the water and set aside for use.
If your shrimp is raw, you are going to need to boil them just until pink. If cooked, let defrost, then take off tails and slice them in half lengthwise. Set aside.
Remove all the cilantro, mint and basil leaves off the stems.
Slice the red pepper, carrots and cucumbers.
Fill a large, deep plate with hot water. Dip the rice paper for about 15-20 seconds until slightly softened but not too much, so you can still work with it.Place the rice paper on a large plate or cutting board and top with 3 shrimp halves, a small handful of noodles, a few leaves of each herb and slices of the vegetables. Fold the bottom half of the paper over the filling. Next, bring in each side and roll tightly. Repeat until you have run of ingredients.
For the sauce, mix all the ingredients together and pour into a small dipping bowl for serving.