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1
Make the sauce: In a small bowl, mix together the fish sauce, scallions, lime juice, sugar, and chile flakes.
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2
Taste for seasoning; it should be slightly spicy.
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3
Cover and refrigerate for at least 1 hour or overnight.
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4
Make the rolls: Bring a medium pot of water to a boil over high heat.
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5
Add the shrimp, remove the pot from the heat, cover, and let sit for about 3 minutes.
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6
The shrimp should be pink and curled at the edges.
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7
Drain and let cool.
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8
Bring another pot of water to a boil.
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9
Add the rice noodles and cook for about 4 minutes, or until softened.
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10
Drain.
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11
Fill a large bowl with warm (not hot) water.
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12
Line up the shrimp, noodles, lettuce, mint, cilantro, and scallions so you have all your filling ingredients ready for assembling the spring rolls.
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13
Place the rice paper rounds in the bowl of warm water, one at a time, for 1 or 2 minutes, or until soft and pliable.
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14
Drain on a kitchen towel on both sides for several seconds.
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15
Place the softened rice paper on a cutting board or clean work surface.
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16
Place a piece of the lettuce in the bottom half of the circle.
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17
Place a handful (about 2 tablespoons) of the cooked noodles lengthwise on top of the lettuce.
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18
Arrange 3 to 4 shrimp pieces on top and scatter over a sprinkle of mint and cilantro.
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19
Add 1 to 2 scallion pieces on top.
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20
Fold the bottom of the circle up into the roll.
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21
Fold the sides into the middle and then, working from the bottom, tightly roll the rice paper circle up into a fat cylinder.
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22
Leave seam-side down and repeat with the remaining rice paper circles and ingredients.
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23
Leave the rolls whole or cut them in half widthwise on the diagonal Place on a large serving platter with the bowl of dipping sauce in the center.
