Vietnamese Rice Paper Rolls (aka Fresh Spring Rolls)

Place vermicelli noodles in a bowl or 4 cup measuring cup and cover with warm water for 2 minutes, then drain. Transfer to bowl, set aside.

Peel and cut carrot into 2-inch matchsticks. Shred cabbage and remove the tough stem of each butter lettuce leaf if needed. Slice each shrimp in half lengthwise.

Fill a large bowl or container big enough to submerge the rice wrapper with warm water (you'll be submerging for a total of 2 seconds, so you could always spin it if not big enough).

Place a cleaned butter lettuce leaf on a flat surface and top with some vermicelli noodles, then some carrots, cabbage and sprouts. Roll up and set aside seam side down.

Dip the wrapper in the warm water and submerge all of it for 2 seconds. That's it! Shake excess water off and lay on clean surface. Place 3 sliced shrimp cut side up on the top third of the wrapper and place a mint leaf on each side and in between, 4 leaves total. On the bottom third, add the lettuce bundle seam side down. Starting from the bottom, roll wrapper up and over to cover the lettuce bundle, then fold the both edges in and keep rolling to enclose the shrimp and mint. The wrapper is sticky and seals itself well.

Continue with remaining ingredients and serve immediately with preferred sauce like Peanut Sauce, Sweet Chili Sauce or Vietnamese Fish Sauce (Nuoc Chom).

Can be refrigerated, but no more than 4 hours covered, I find the wrapper starts to break down easily and tears.