Ingredients
Sea salt
8 ounces (225g) shrimp, thawed if frozen
3 ounces (80g) dried rice noodles
1 tablespoon cane sugar
Juice of 1 lemon
5 tablespoons fish sauce
1 fresh red chile pepper, thinly sliced
1 garlic clove, minced
1⅓ cups (150g) bean sprouts, rinsed
2 handfuls fresh mint leaves, chopped
1 cucumber, cut into matchsticks
6 lettuce leaves, shredded
1 carrot, very finely slivered
18 Vietnamese round spring roll wrappers
Directions
1. Bring a large saucepan of salted water to a boil. Add the shrimp and cook until they just turn pink, about 2 minutes. Drain, then peel and devein them.
2. In a separate saucepan of boiling water, cook the noodles until softened, about 5 minutes. Drain well.
3. In a small bowl, stir together the sugar, 3 tablespoons water, the lemon juice, fish sauce, chile pepper and garlic. In a medium bowl, combine the bean sprouts, mint, cucumber and lettuce.
4. In a shallow bowl of water, working with one wrapper at a time, soften a spring roll wrapper and lay on a clean towel to absorb excess moisture. Lay some bean sprout mixture, slivered carrots, shrimp, and noodles across the bottom third of the wrapper. Fold the bottom of the wrapper up and over the filling, fold the sides in, and roll up like a cigar.
5. Serve the spring rolls with the sauce for dipping.