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1
Prepare the Sauce:.
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2
Dissolve sugar in a small bowl in the warm water, then add remaining sauce ingredients and stir until well combined.
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3
Refrigerate until ready to use.
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4
Can make one day in advance.
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5
Prepare the Rolls:.
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6
Cook shrimp in boiling water for 2 minutes, and cut in half lengthwise, set aside.
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7
Cook rice noodles according to package directions, drain, rinse and cool.
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8
Line up the remaining ingredients in small bowls before beginning to make rolls.
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9
Fill a large bowl with very warm water, not too hot to touch though.
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10
Place a rice paper round in the hot water and soak for 30-60 seconds, until it is pliable and the pattern on the round is barely visible.
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11
Remove from the water and place on clean work surface.
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12
Place 2 basil leaves on the inner edge of the moistened round, about 1 inch from the edge and leaving about 1inch on each side.
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13
Top with about 1/4 of cooked rice noodles.
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14
Place 2 shrimp halves on top.
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15
Top with heaping tablespoon of carrots, then 2 leaves of mint.
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16
Fold one lettuce leaf and place on top of the pile.
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17
Bring the edge of the round over the filling, fold in the sides, and roll.
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18
Place finished roll on damp cloth or paper towel.
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19
Repeat with remaining rolls.
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20
Can prepare several hours ahead and stored covered with a damp paper towel in an airtight container.
