Shrimp And Vegetable Summer Rolls
Ingredients
- 2 cups shredded carrots
- 1 small red onion, thinly sliced
- 3/4 cup plus 2 tablespoons unseasoned rice vinegar
- 1/2 cup sugar
- 2 garlic cloves, smashed
- 1 tablespoon Asian fish sauce
- Sixteen 8-inch round rice papers
- 16 cilantro sprigs
- 1 head Boston lettuce, separated
- 1 pound cooked large shrimp, halved lengthwise
- 2 yellow bell peppers, cut into 1/4-inch strips
- 3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well
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