Saigon Sunset Shrimp Rolls with Chili-Lime Dipping Sauce

Ingredients

• 12-18 sheets rice paper wrappers (8.5 inch diameter)
• 1 lb medium shrimp, peeled, deveined, and cooked
• 4 oz dried vermicelli rice noodles
• 1 head butter lettuce, leaves separated
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1/2 cup fresh Thai basil leaves
• 1 large carrot, julienned
• 1 small cucumber, julienned
• 1 tsp Salted Perfection Chili Lime Finishing Salt, plus 2 tsp for sauce
• For the Dipping Sauce:
• 1/2 cup warm water
• 1/4 cup granulated sugar
• 1/4 cup gluten-free fish sauce
• 2 TBS fresh lime juice
• 1 clove garlic, minced
• 1 small red chili, thinly sliced (or 1/2 tsp chili flakes), optional

Instructions

1. First things first, get those vermicelli noodles cookin'. Bring a pot of water to a boil, toss in the noodles, and cook 'em according to package directions, usually 2-3 minutes. Drain 'em, rinse with cold water to stop the cookin', and set aside.
2. If your shrimp ain't cooked, get 'em boiled or sautéed until pink and firm. Slice each shrimp in half lengthwise. Hit 'em with 1 tsp of Salted Perfection Chili Lime Finishing Salt. This ain't rocket science, it's flavor science!
3. Now, for the dipping sauce, because what's a roll without a killer sauce? In a small bowl, whisk together the warm water and sugar until that sugar dissolves like a bad alibi. Stir in the gluten-free fish sauce, fresh lime juice, minced garlic, 2 tsp of Salted Perfection Chili Lime Finishing Salt, and the sliced chili or chili flakes. Give it a taste and adjust if you need a little more zing.
4. Time to roll! Fill a shallow dish, like a pie plate, with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until it's pliable but not too soft. Lay it flat on a clean, damp surface.
5. Arrange a few lettuce leaves on the bottom third of the wrapper. On top of the lettuce, add a small pile of vermicelli noodles, some carrot, cucumber, mint, cilantro, and basil.
6. Place 2-3 shrimp halves, cut-side up, in a line just above the filling, leaving space at the edges. This is key, don't be a wise guy and overstuff it!
7. Fold the bottom edge of the wrapper up over the filling. Then, fold in the sides tightly. Roll it up firmly from the bottom to the top, like you're rolling a fine cigar. Repeat with the remaining wrappers and filling.
8. Serve these beauties immediately with your homemade Chili-Lime Dipping Sauce. Don't let 'em sit around, they're best fresh!
9. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!