Ingredients

• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon fish sauce
• 1/8 teaspoon Thai red curry paste
• 1 ounce uncooked rice noodles
• 4 medium romaine lettuce leaves
• 4 sheets round rice paper (8-inch)
• 8 large fresh basil leaves
• 8 medium shrimp, peeled,steamed,and halved lengthwise (about 4 ounces)
• 20 slices cucumbers, seeded,peeled and julienne cut (2-inch)
• 20 slices green onion tops, julienne cut (2-inch)
• 20 slices carrots, julienne cut (2-inch)
• 12 medium fresh mint leaves

Instructions

1. To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.

2. To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.

3. Drain well.

4. Trim fibrous ribs from lettuce leaves to flatten leaves.

5. Add hot water to a large, shallow dish to a depth of 1 inch.

6. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.

7. Place sheet on a flat surface.

8. Arrange 1 lettuce leaf over sheet.

9. 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.

10. Fold sides of sheet over filling, and roll up jelly-roll fashion.

11. Gently press seam to seal.

12. Place roll seam side down on a serving platter (cover to prevent dryin).

13. Repeat procedure with remaining rice sheets.

14. Serve with the sauce.