Summer Rolls

Instructions

1. 01

   Bring 1 quart water to a boil in a medium saucepan over high heat. Have an ice water bath ready. Add 1 pound uncooked shrimp to the boiling water and cook for 1 minute. Immediately remove the shrimp with a slotted spoon to the ice water bath. Let sit for 5 minutes, then drain. Slice the shrimp in half horizontally (also known as butterflying) and set aside. Reserve the warm water for cooking the noodles.

2. 02

   Whisk 1/2 tablespoon rice vinegar, 1/2 teaspoon granulated sugar, 1 teaspoon fish sauce, and the juice from 1/2 medium lime together in a large bowl. Add the julienned cucumber, julienned carrot, julienned radishes, and thinly sliced scallion, and toss to combine; set aside.

3. 03

   If the noodles are very long, break them into smaller bits. Return the pan of water from cooking the shrimp to a boil, then turn off the heat, add 4 ounces dried cellophane noodles, and let sit until tender, about 10 minutes (check the package directions for times). Drain the noodles, transfer them to a bowl, add 1/2 teaspoon toasted sesame oil, and toss to combine; set aside.

4. 04

   Fill a pie plate halfway with room temperature water. Immerse 1 wrapper in the water until it softens, about 30 seconds. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and immediately lay it flat on a clean work surface.

5. 05

   Place 2 to 3 mint or basil leaves down the wrapper, just slightly to the left of center. Place 3 to 4 pieces of shrimp cut-side up on the herbs. Place a piece of lettuce in your hand, then fill evenly with 1/4 cup of the vegetable mixture and 1 to 2 tablespoons of noodles.

6. 06

   Place the lettuce cup to the right of the shrimp, leaving a small gap.

7. 07

   Fold the top and bottom of the wrapper over the filling.

8. 08

   Roll the right side over the shrimp.

9. 09

   Roll tightly until it's closed and snug. Place it on a baking sheet seam-side down and cover with a damp towel. Repeat with the remaining wrappers and filling, adding more water to the pie dish as needed.

10. 10

    To serve, cut each roll in half crosswise if desired and serve with peanut sauce for dipping.

11. 11

    Make ahead: These summer rolls can be made up to 2 hours in advance. Keep tightly covered in plastic wrap at room temperature.