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1
Bring a medium saucepan of water to a rolling boil over high heat.
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2
Drop in the rice noodles, and remove from the heat.
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3
Let stand 8 to 10 minutes, gently lifting and stirring the noodles now and then as they soften to keep them separate and to cook them evenly.
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4
Drain, rinse with cold water, drain well, and set a side.
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5
You should have about 2 cups of noodles.
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6
Arrange all the ingredients in separate dishes around a large cutting board or tray set before you.
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7
Have a large platter ready to hold the finished rolls, and fill a large skillet or shallow bowl with hot water.
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8
To make each roll, slide 1 sheet of rice paper into the pan of water and press gently to submerge it for about 15 seconds.
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9
Remove it carefully, draining the water, and place it before you on the cutting board.
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10
On the bottom third of the sheet, line up the following ingredients in a horizontal row: a small tangle of noodles (about 1/2 cup), some lettuce strips, some mint leaves, and some cilantro leaves.
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11
Sprinkle green onion slivers on top.
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12
Lift the wrapper edge nearest to you and roll it up and over the filling, tucking it in under them about halfway along the wrapper and compressing everything gently into a cylindrical shape.
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13
When youve completely enclosed the filling in one good turn, fold in the sides tightly, as though making an envelope.
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14
Then place 2 shrimp halves, pink side down, on the rice sheet just above the cylinder.
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15
Continue rolling up the wrapper and press the seam to close it, wetting it with a little splash of water if it has dried out too much to seal itself closed.
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16
Set the roll aside on the platter to dry, seam side down.
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17
Continue to fill and roll up the rice paper sheets until you have made 8 to 10 rolls.
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18
Set aside.
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19
To serve, present the rolls whole, or cut them in half crosswisestraight or on the diagonal.
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20
Or trim away the ends and cut into bite-sized lengths.
