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