Vietnamese Shrimp and Vegetable Rolls
Ingredients
- 1/2 c. fish sauce
- 6 tbsp. rice vinegar
- 2 tbsp. toasted sesame oil
- 1 tbsp. sugar
- 2 cloves garlic, crushed with press
- 4 oz. thin rice noodles
- 4 oz. shredded carrots
- 8 oz. cooked, peeled shrimp, cut lengthwise in half
- 1 small Granny Smith apple, thinly sliced
- 1 c. packed fresh cilantro leaves
- 1 c. packed fresh mint leaves
- 12 large dried rice paper wrappers
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