Vietnamese Spring Rolls
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Category: Gigi is Cooking
Yield: 4 servings
Preparation time: 20 minutes
Total time: 30 minutes
Source: Gigi is Cooking

Rolls:
4 leaves Red Leaf or Bibb lettuce - sliced in half
1/2 cup fresh bean sprouts
1/2 cup (1 oz) cooked cellophane noodles available in most grocery stores in the Asian section.
1/2 cup shredded carrot
1/4 cup green onions about 2
1/4 cup thinly sliced basil
1/4 cup thinly sliced mint
6 ounces cooked and peeled shrimp de-veined and chopped.
May substitute shrimp for pre-prepared marinated tofu or tempeh, such as white wave.
Can also just leave it as is w/ vegetables only, or add cooked chopped chicken.
8 round sheets of rice paper - available @ most grocery stores, in Asian section.
Dipping Sauce:
1 T. sugar
2 T. rice wine vinegar
2 T. fresh limejuice - (about 1 lime)
1 t.  low- sodium soy sauce
1 t.  chili paste - such as sambal oelok (optional)

1.Set the lettuce leaves aside, and combine the next 7 ingredients.
2. Add hot water to a large shallow dish about 1 inch deep. Place rice paper in the dish, let stand 30 sec., just until soft. Place sheet on a flat surface. Cover with 1/2 piece of lettuce leaf, arrange 1/3 cup of mixture over half of the sheet, careful to leave a little for border. Folding sides of sheet over filling and starting with the side that is filled, roll-up. Gently press the seam to seal. Place roll seam side down.
Repeat procedure until the filling is gone.
Cut in half on a bias to serve.
3. To prepare the dipping sauce, combine sugar and the remaining ingredients and whisk together. Serve with the rolls.

Nutritional facts per serving (daily value): Calories 73kcal; Protein 10g (21%); Total Fat 1g (1%)(Sat. 0g (1%)); Chol. 82mg (27%); Carb. 7g (2%); Fiber 1g (5%); Sugars 4g; Calcium 56mg (6%); Iron 3mg (17%)