Shrimp and Veggie Salad Rolls

For the Salad Rolls:

Boil 6 cups of water in a large pot, then pour it over the rice noodles in a large heatproof bowl and allow to sit for 5-8 minutes until cooked through. Then drain and set aside to cool.

In a nonstick pan, saute the shrimp over medium heat until cooked through only 3-5 minutes. You don’t really need to season them at all, the seasoning will come from the sauce later. When done, set aside on paper towels to cool. Once cooled, slice shrimp in half lengthwise so they still retain their shape.

Now prepare your working space; fill a large shallow dish with warm water. Also grab two tea towels or two stacks of paper towel and soak them with cool water, squeeze them out so they are just very damp and lay one out on your counter or cutting board, set the other towel aside. Make sure you have all your veggies, noodles, shrimp, wrappers and water dish around you. This whole process is easiest when you have everything within arms’ reach.

Now start rolling! Grab a rice wrapper and put it in the bowl of water, and allow it to soak for a minute or two until it is soft and pliable. Now take the soft wrapper and lay it flat on your tea towel (make sure to put a new wrapper in the water at this time so it is ready when you go to make your next roll.) Place 2-4 shrimp halves in the center of the roll. Add enough noodles to cover the shrimp, then add a little of each of your veggies. Top with a few cilantro leaves and then roll. Start rolling from the bottom by pulling the part of the wrapper closest to you, over all the fillings. Once the fillings are covered, fold in either side and continue rolling into a tight wrap. Set aside on a plate and cover the completed roll with your other damp tea towel or paper towels. Repeat with the rest of the rolls until you run out of ingredients. Slice each roll in half and arrange on a platter.

For the Dipping Sauce:

Whisk together all ingredients in a small bowl and serve with the salad rolls.