Ingredients

Rolls:

6 cups water

36 unpeeled medium shrimp (about 1 pound)

4 ounces uncooked rice noodles

12 (8 inch) round sheets rice paper

1/4 cup hoisin sauce

3 cups shredded red leaf lettuce

1/4 cup thinly sliced fresh basil

1/4 cup thinly sliced fresh mint

Dipping Sauce:

1/3 cup soy sauce

1/4 cup water

2 tbsp. sugar

2 tbsp. chopped fresh cilantro

2 tbsp. fresh lime juice

1 tsp. minced peeled fresh ginger

1 tsp. chile paste with garlic

1 garlic clove, minced

Preparation

  1. To prepare rolls, bring 6 cups of water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. peel shrimp; chill.

  2. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.

  3. Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or unitl soft. Place rice paper sheet on a flat surface.

  4. Spread 1 tsp. hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tbsp. noodles, 1 tsp. basil, and 1 tsp. mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.

  5. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl.; stir with a wisk.