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1
Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
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2
Bring 1/2 gallon of water to a boil in a large pot set over high heat.
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3
Add 1 tablespoon soy sauce.
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4
Add the shrimp and cook until just firm, 1 to 2 minutes.
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5
Remove the cooked shrimp to a cutting board and cool for 3 minutes.
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6
When cool enough to handle, peel, devein, and coarsely chop.
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7
Set aside.
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8
Return the water-soy sauce to a boil.
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9
Drain the rice stick noodles and add to the hot soy-water.
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10
Cook until tender, approximately 3 minutes.
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11
Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
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12
Drain the noodles in a colander.
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13
Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
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14
Toss the cucumber, carrot, cilantro, and mint together in a small bowl.
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15
Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
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16
Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
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17
Fill a pie dish with warm water.
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18
Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
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19
Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you.
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20
Spoon 2 tablespoons chopped shrimp on top of the vegetables.
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21
Top with 1/4 cup noodles.
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22
Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides.
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23
Finish rolling from bottom to top until the entire wrapper is rolled.
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24
Be careful not to tear the rice paper.
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25
Place on a parchment-lined half sheet pan and cover with a damp tea towel.
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26
Repeat with the remaining wrappers until the filling is gone.
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27
Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.
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28
Add all of the ingredients to a lidded jar and shake well to combine.
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29
Serve as a dipping sauce for spring rolls.
