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1
For the sweet chili dipping sauce, place chili peppers, garlic, vinegar, 1/4 cup sugar and salt in a small saucepan on low heat. Cook and stir, without boiling, until sugar is dissolved. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for about 10 mins or until mixture is reduced to 1/2 cup. Cool.
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2
Peel and de-vein the shrimp, leaving the tail intact. Slice shrimp in half lengthwise.
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3
Place noodles in a medium bowl, cover with boiling water Let stand 5 minutes or until tender. Drain. Cut noodles into shorter lengths with kitchen scissors. Toss noodles with fish sauce, 1 tsp sugar and lime juice.
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4
To assemble rolls, place 1 sheet of rice paper in a bowl of warm water until just softened. Lift sheet from water carefully; place on a cutting board covered with a clean tea towel. Fold the rice paper down by 1 1/2 inches to create a straight edge.
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5
Place two shrimp halves, cut side up, on rice paper with tail slightly above the straight edge. Place about 2 level tbsp of noodle mixture vertically down center of rice paper, top with about 1 tbsp each of lettuce and carrots. Place herbs over vegetables, with some leaves slightly above edge.
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6
Fold bottom of wrapper over the filling; roll rice paper firmly to enclose the filling. Repeat with remaining rice paper sheets and filling. Cover with a slightly dampened cloth while preparing the remaining rolls.
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7
Serve rolls with sweet chili dipping sauce.
