The chef's knife is used to create uniform vegetable strips for the summer rolls. Use a paring knife to remove the lettuce leaf ribs. Using lettuce leaves to line the rice paper helps prevent the paper from tearing as you form the rolls.
3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon fish sauce
1/8 teaspoon Thai red curry paste
1 ounce uncooked rice sticks
4 medium romaine lettuce leaves
4 (8-inch) round sheets rice paper
8 large fresh basil leaves
8 medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces)
To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stirring with a whisk. Set aside.
To prepare rolls, cook rice sticks according to package directions; drain and rinse under cold water. Drain.
Trim fibrous ribs from lettuce leaves to flatten leaves.
Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place sheet on a flat surface. Arrange 1 lettuce leaf over sheet. Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to prevent drying). Repeat procedure with remaining rice sheets, lettuce, basil, shrimp, noodles, cucumber, carrot, green onion tops, and mint. Serve with the sauce.