Rice Paper Rolls with Vietnamese Dipping Sauce

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Makes 8


   Rice paper rolls:
 ½ chopped basil
½ cup chopped mint
½ cup chopped cilantro
1 cup chopped romaine lettuce
8 ounces (about 2 cups) cooked vermicelli noodles
1 tablespoon soy sauce
16 slices of cooked chicken or pork
12 large cooked shrimp, shelled and cut in half lengthwise
24 garlic or other chives, each about 8 inches long
8 sheets rice paper
   Vietnamese dipping sauce:
 2 tablespoons fresh lime juice
 2 tablespoons sugar
 1 tablespoon light fish sauce
 1 tablespoon water
1 garlic clove, finely chopped
1 hot red chile, thinly sliced


Rice paper rolls: In a medium bowl, mix together the basil, mint, cilantro, and lettuce; set aside.  In another medium bowl, toss the vermicelli noodles with the soy sauce; set aside.

Fill a large bowl with warm water.  Dip a piece of rice paper quickly into the water and place it on a flat surface.  Place about ½ cup of the mixed herbs at the edge of the paper closest to you.  Place about ¼ cup of the noodles on top of the herbs.  Lay two slices of pork next to the herbs and then 3 slices of shrimp, pink side down.  Roll the rice paper over from the edge until you reach the shrimp and then fold in the sides.  Place 3 garlic chives on the right hand side and continue rolling up.  Place the completed roll on a plate and cover with a damp towel.  Repeat with the remaining ingredients to make 7 more rice paper rolls.

Sauce:  Mix lime juice and sugar together in a medium bowl.  Stir in the fish sauce, water, garlic and chile.

Serve the rice paper rolls with the dipping sauce.