Ingredients

• 8 shrimp, shelled and deveined
• 1/2 cup fish sauce
• 2 tablespoons soy sauce
• 1 heaping teaspoon sambal
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1/4 cup water
• 1/4 cup chopped mint
• 8 rice paper rolls
• 8 carrot batons
• 8 cucumber batons
• 8 scallion batons
• 16 mint leaves
• Peanut sauce for dipping (store bought)

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Instructions

1. Poach shrimp and slice in half lengthwise. In a bowl, combine marinade ingredients, stirring until sugar is dissolved. Add shrimp to the marinade and let sit for a few hours, chilled.
2. To assemble the rolls, place rice paper wrappers in a bowl of warm water for 2 to 3 minutes until they are soft. Lay out hydrated wrappers on a damp paper towel. In the center of the wrapper, place 1 each of carrot, cucumber, and scallion. Add 2 pieces of shrimp and 2 mint leaves. Fold in sides of the wrapper. Roll wrapper. Serve with peanut dipping sauce.