- 5 ounces thin rice stick noodles
- 2 tablespoons soy sauce, divided
- 1 pound unpeeled medium shrimp
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon chili paste
- 2 tablespoons Thai fish sauce
- 2 teaspoons sugar
- 1 large carrot, peeled and grated
- 3/4 cup fresh cilantro, chopped
- 3/4 cup fresh mint, chopped
- 12 (8 1/2-inch) round rice paper wrappers
- 12 leaves Bibb, Boston, Romaine, or other soft lettuce
- Soy Ginger Dipping Sauce, recipe follows
Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
Whisk the lime juice, lemon juice, remaining 1 tablespoon soy sauce, chili paste, fish sauce, and sugar together in a medium mixing bowl.
Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
Toss the carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the mixture and toss to combine.
Cut the noodles into small 1 to 2-inch pieces.
Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.
Soy Ginger Dipping Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons finely grated ginger
- 2 tablespoons chopped green onion
- 2 medium cloves garlic, minced
- 2 teaspoons sugar
- 1 teaspoon sesame oil
Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls
Note from Mané: I usually just use frozen cooked shrimp and light soy sauce as a dip–much easier and faster and no cooking required! For the filling, rather than layering, I combine all the ingredients in a bowl, put a small amount on the rice paper wrapper, and roll!