Ingredients

Instructions

  1. Bring 4 quarts of water to a boil in a large pot.
  2. Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
  3. Drain and transfer noodles to a medium bowl.
  4. Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
  5. Toss 2 tablespoons of the lime juice mixture with the noodles.
  6. In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
  7. In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
  8. Spread a clean, damp kitchen towel on a work surface.
  9. Fill a 9-inch pie plate with 1 inch of room temperature water.
  10. Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
  11. Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
  12. Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
  13. To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
  14. Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
  15. Then transfer to a serving platter and cover with a second damp kitchen towel.
  16. Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
  17. Serve with the peanut dipping sauce.