Shrimp and Vermicelli Rice Paper Rolls

Ingredients: (Conversion Chart)

• ½ cup Thai sweet chili sauce
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons reduced-sodium soy sauce
• 2 cloves garlic, crushed
• 1 red chili, finely chopped
• 1 teaspoon grated fresh ginger
• 4 ounces vermicelli rice noodles
• 12 large mint leaves, chopped
• 12 (8½-inch) rice-paper sheets
• 12 leaves lettuce, thick ribs removed
• ¾ pound cooked, peeled, and deveined medium shrimp
• 2 carrots, cut lengthwise into strips
• 1 Lebanese cucumber, cut lengthwise into strips

Directions:

1. In a medium bowl, whisk together the chili sauce, fish sauce, lime juice, soy sauce, garlic, chili, and ginger. Set aside.
2. Bring a pot of water to a boil, add noodles, and cook until noodles are translucent and tender. Drain in a colander and rinse under cold water. Using scissors, cut noodles into 4-inch lengths.
3. Place noodles in a bowl with mint, add ¼ cup of the sauce and toss to combine. Reserve remaining sauce.
4. Soak half of the rice paper sheets in a shallow bowl of hot water, 2 at a time, until just softened, about 1 minute. Lay sheets out on a tea towel and pat dry. Place a lettuce leaf on lower third of each sheet. Spoon ¼ cup of the noodle mixture in a row on top of lettuce. Top with shrimp, carrot strips and cucumber strips. Fold the bottom of each sheet up over the filling, then fold in sides. Roll up from the bottom into compact cylinders. Repeat with remaining sheets and fillings.
5. Serve rolls with remaining dipping sauce.

Nutrition Info: