How to Cook:

Cooking Noodles

Cook the vermicelli noodles in lightly salted boiling water on medium saucepan for about 3 minutes, drain. Rinse under cold water, drain well. Snip noodles into small pieces using kitchen shears, set aside.

Cooking Shrimp

In a large saucepan of lightly salted boiling water, cook the shrimp  for 2 minutes until opaque, drain. Rinse with cold water; drain again. Halve the shrimp lengthwise, set aside.

Mix Noodles and Vegetables

In a large bowl combine cooked vermicelli, cabbage, the 1 cup shredded carrots, cilantro, and mint leaves; set aside.

Filling Rice Paper

Pour 1 cup warm water into a shallow dish. Dip rice papers, one at a time, into water; gently shake off excess water. Place the wet rice papers between clean, damp, 100-percent-cotton kitchen towels, let stand for 10 minutes. Brush any dry edges with a little additional water. Place a well-rounded tablespoon of cabbage mixture across lower third of 1 softened rice paper (keep others covered). Fold bottom of rice paper over filling, arrange 2 shrimp halves across filling, fold in paper sides. Tightly roll up the rice paper and filling. Place seam side down, on a large plate. Repeat with remaining rice paper, filling, and shrimp. Cover and chill up to 6 hours.

Making Sauce

For the dipping sauce, in a small saucepan combine 1/2 cup water and sugar. Bring to boiling over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and stir in rice wine vinegar, fish sauce, and the 1 tablespoon shredded carrot. Serve spring rolls with dipping sauce.