Vietnamese Shrimp and Mint Fresh Rolls

Cook the shrimp: If using raw shrimp, boil or steam them until pink and opaque. Drain and let cool. For larger shrimp, you can slice them in half lengthwise.

Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.

Prepare the vegetables: Wash and dry all vegetables. Julienne the cucumber and carrots. Wash and dry the mint leaves.

Prepare the dipping sauce: In a small bowl, whisk together fish sauce, lime juice, water, and sugar until the sugar is dissolved. Stir in the minced garlic and optional minced chili.

Set up your rolling station: Have a shallow dish of warm water, your cooked ingredients (shrimp, noodles, vegetables, mint), and rice paper wrappers ready.

Dip one rice paper wrapper in warm water for about 15-20 seconds, or until pliable but not overly soft. Carefully lay it flat on a clean, damp surface.

Layer the ingredients: Place a lettuce leaf near the bottom edge of the wrapper. Top with a small portion of rice vermicelli noodles, a few pieces of julienned cucumber and carrot, a sprig of mint, and 2-3 cooked shrimp. Arrange the shrimp so they are visible from the outside if desired.

Fold the roll: Fold the bottom edge of the rice paper over the filling. Fold in the sides, then tightly roll the entire package upwards to create a neat, compact roll.

Repeat with the remaining ingredients until all wrappers and fillings are used. If not serving immediately, cover the rolls with a damp cloth to prevent them from drying out.