Basil Spring Rolls with Asian Dipping Sauce

Ingredients

• 6 servings asian dipping sauce 
• 12  basil leaves 
• 0.3 cup julienne-cut bell pepper yellow
• 0.3 cup julienne-cut carrot 
• 0.3 cup julienne-cut cucumber english
• 0.3 cup bean sprouts fresh
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup mint leaves fresh chopped
• 1 ounce rice noodles uncooked
• 8 inch sheets round rice paper 8-inch
• 2 tablespoons rice wine vinegar divided
• 0.5 cup romaine lettuce shredded
• 0.3 pound shrimp deveined cooked peeled halved lengthwise

Equipment

• bowl

Directions

1. Place noodles in a small bowl; cover with boiling water.
2. Let stand 1 minute, and drain.
3. Place cucumber and carrot in separate small bowls; add 1 tablespoon rice wine vinegar to each bowl, and let stand while cutting and measuring remaining ingredients.
4. Combine cucumber, carrot, bell pepper, and bean sprouts. Divide into 6 piles.
5. Place 1 inch hot water in a large shallow dish.
6. Add 1 sheet rice paper to dish; let stand 30 seconds or until soft.
7. Remove rice paper from dish, and place 2 basil leaves in center of paper. Top with about 2 tablespoons cooked rice noodles and 4 shrimp halves.
8. Sprinkle with 2 teaspoons cilantro and 2 teaspoons mint. Pack 1 pile of bell pepper mixture tightly, and place on top of herbs.
9. Place about 1 tablespoon shredded lettuce next to bell pepper mixture.
10. Fold sides of rice paper over filling; roll up tightly, jelly-roll fashion. Gently press seam to seal.
11. Place spring roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure 5 times.
12. Serve with Asian Dipping Sauce.