Ingredients

• 16 (6-inch) rice paper rounds
• 8 leaves lettuce, washed, dried and torn or chopped
• 1 cup shredded peeled carrots
• 1/2 cup fresh mint leaves
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro leaves
• 32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
• 1/2 cup fish sauce
• 2 cups cooked rice vermicelli, rinsed and drained
• 1 tablespoon sugar, or to taste
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon Vietnamese chile-garlic paste, or to taste, or chopped fresh chiles, to taste
• Salt and freshly ground black pepper
• Lime wedges

Instructions

1. For the rice paper summer rolls: Dip a sheet of rice paper a 1/3 of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
2. Working on the bottom 1/3 of rice paper, spread a bit of lettuce, noodles, carrots, herbs, and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
3. For the dipping sauce: Combine fish sauce, sugar, ginger, chile-garlic paste, and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper, if necessary.
4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.