Basil Spring Rolls with Asian Dipping Sauce

Ingredients

• 1 ounce uncooked rice noodles
• 1/4 cup julienne-cut English cucumber
• 1/4 cup julienne-cut carrot
• 2 tablespoons rice wine vinegar, divided
• 1/4 cup julienne-cut yellow bell pepper
• 1/4 cup fresh bean sprouts
• 6 (8-inch) round sheets rice paper
• 12 basil leaves
• 12 medium cooked shrimp, peeled, deveined, and halved lengthwise (about 1/4 pound)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup shredded romaine lettuce
• Asian Dipping Sauce
• Asian Dipping Sauce

Preparation

1. Place noodles in a small bowl; cover with boiling water. Let stand 1 minute, and drain.
2. Place cucumber and carrot in separate small bowls; add 1 tablespoon rice wine vinegar to each bowl, and let stand while cutting and measuring remaining ingredients.
3. Combine cucumber, carrot, bell pepper, and bean sprouts. Divide into 6 piles.
4. Place 1 inch hot water in a large shallow dish. Add 1 sheet rice paper to dish; let stand 30 seconds or until soft. Remove rice paper from dish, and place 2 basil leaves in center of paper. Top with about 2 tablespoons cooked rice noodles and 4 shrimp halves. Sprinkle with 2 teaspoons cilantro and 2 teaspoons mint. Pack 1 pile of bell pepper mixture tightly, and place on top of herbs. Place about 1 tablespoon shredded lettuce next to bell pepper mixture.
5. Fold sides of rice paper over filling; roll up tightly, jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure 5 times. Serve with Asian Dipping Sauce.