I grew up loving spring rolls, but traveling around Asia gave me a new respect for this really simple dish. The shrimp give a really nice sweetness to the wraps, but you need to think about texture too. That’s why I’ve included baby Boston lettuce and carrots—to provide some crunch. You can make these rolls in advance and take them out of the fridge minutes before your guests arrive.
To rehydrate the vermicelli noodles, soak in boiling water for 3–4 minutes; drain and refresh under running cold water. When cool, shake off any excess water and set aside.
To make the dipping sauce, mix together the sugar, rice vinegar, fish sauce, chiles, and garlic. Mix well, stirring until the sugar has dissolved. Add the remaining ingredients. Mix, taste, and adjust the seasonings as necessary, then set aside.
To make the rolls, roughly chop the noodles in a bowl. Mix in the shrimp, lettuce, scallions, carrot, cilantro, basil, and mint. Add the lime juice along with 2 tablespoons of the dipping sauce and mix together. Taste and adjust the seasoning, adding a little more sauce if needed.
Dip a rice paper into a bowl of hot water for about 20 seconds until softened and pliable. Splash a board with a little water before placing a rice paper on it (this will keep it from sticking), then put a spoonful of the mixture into the center of the rice paper and fold the sides over the filling. Roll up tightly into a spring roll shape and repeat with the remaining mixture and rice papers.
Serve the rolls with the dipping sauce on the side.
HOW TO MAXIMIZE CITRUS JUICE
To get the maximum amount of juice from a lemon or lime, roll it hard under your palm for a minute before juicing.