Vietnamese Spring Rolls With Dipping Sauce

01Method

1. 1

   Combine vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl and whisk until the sugar dissolves. Set the dipping sauce aside.

2. 2

   Pour room temperature water into a large bowl, submerge the rice vermicelli, and let soak for 1 hour.

3. 3

   Bring a pot of water to a boil. Add the shrimp and cook just until they turn pink and curl, about 1 minute. Drain and slice each shrimp in half lengthwise. Transfer the soaked vermicelli to the same boiling water and cook for 1 minute, then drain in a colander and rinse immediately under cold running water, tossing to keep the noodles separate.

4. 4

   To assemble, briefly submerge one rice wrapper in a bowl of room temperature water for a few seconds until pliable, then lay it flat on a clean work surface. Arrange a quarter of the shrimp halves, lettuce, vermicelli, mint, cilantro, and Thai basil across the center. Fold in the left and right sides of the wrapper, then roll it up tightly. Repeat with the remaining wrappers and filling. Slice each roll in half and serve alongside the dipping sauce.