Vietnamese spring rolls

Serves 6

Niem Nguyen likes to use thick, 8 1/2 -inch diameter, rice paper wraps for her rolls.

7	cups water
	Salt, to taste
2	ounces rice vermicelli
2	cloves garlic, finely chopped
2	tablespoons sugar
2 1/2	tablespoons Asian fish sauce (nuoc mam)
1/2	teaspoon chili garlic sauce
1/2	teaspoon lime juice
3	tablespoons butter
12	shrimp (about 1/2 pound), peeled, deveined, and halved lengthwise
12	rice paper wrappers
6	leaves Boston Bibb lettuce, halved
12	sprigs fresh cilantro, thick lower stems removed
6	sprigs fresh mint, leaves removed
1/2	English cucumber, sliced into thick matchsticks

1. In a saucepan, bring 4 cups of the water to a boil. Salt it. Add the vermicelli, stir well, and cook for 3 minutes, or until the strands are tender but still have some bite. Drain the noodles into a colander.

2. Wipe out the pot and add the remaining 3 cups water. Bring to a boil. Turn off the heat, cover the pan, and set aside.

3. In a small bowl, combine the garlic, sugar, and 3/4 cup of the hot water. Stir to dissolve the sugar. Add the fish sauce, chili garlic sauce, and lime juice. Stir again. Set the mixture aside (this is the dipping sauce).

4. In a skillet on medium-high, melt butter and cook the shrimp, turning once, for 3 minutes or until they are cooked through.

5. Pour the remaining hot water into a shallow bowl. Add 1 rice paper wrapper and let it sit for 1 minute or until it is pliable. Transfer to a cutting board. Layer the vermicelli, shrimp, lettuce, cilantro, mint, and cucumber in a log shape, allowing at least 1 inch of border around the edge. Pick up the edge of the wrap closest to you and roll it up to encase the filling tightly. Make one more roll. Fold in the sides and complete the rolling up. Repeat with the remaining wrappers and filling. Serve with the dipping sauce. Adapted from Niem Nguyen