Shrimp Summer Rolls

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   ["Put 2 cups hot water in a large bowl and add the noodles.", "Soak them until softened but slightly resilient, 20 to 30 minutes.", "Drain them and pat dry on paper towels.", "Put in a bowl and cover.", "Combine 4 cups water, the ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and cayenne in a large saucepan.", "Bring to a boil.", "Season the shrimp with the Essence and add to the boiling water.", "Boil for 2 minutes, and then remove the pan from the heat and allow the shrimp to sit in the hot liquid for 2 minutes, or until cooked through.", "Using tongs or a slotted spoon, remove the shrimp from the water and let cool.", "When the shrimp are cool enough to handle, cut in 1/2 lengthwise.", "Fill a large bowl with hot water.", "Place a clean kitchen towel next to the bowl.", "Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute.", "Carefully remove the rice paper from the water and lay it flat on the towel.", "In the center of the sheet, layer 1/8 of the soaked noodles, 4 lettuce pieces, about 20 sprouts, 4 shrimp halves arranged side by side in a row, 4 mint leaves, 4 cilantro sprigs, and 1/8 of the carrots.", "Pull the bottom up over the filling, fold over the sides, and roll up like an egg roll.", "Place seam side down on a plate and repeat the process with the remaining rice papers and filling.", "Serve immediately with your favorite dipping sauce.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.