Vietnamese Summer Rolls

½ lb rice noodles, angle hair pasta or somen noodles
10 round rice paper sheets
10 Bibb, Boston or other lettuce leaves
½ cup fresh mint leaves
½ cup fresh cilantro leaves
5 green onions, trimmed and cut lengthwise into 3 inch strips
12 medium shrimp, cooked, peeled and halved lengthwise


Makes 8-10 Rolls

1. Bring a medium saucepan of water to boil. Drop in noodles and remove from heat, then let stand 8-10 minutes, stirring noodles now and then to separate. Drain, rinse with cold water and set aside.

2. Arrange all the ingredients in separate dishes around a cutting board or tray.

3. Soak one rice paper sheet in water for 15 seconds, remove and drain and place on cutting board.

4. On the bottom third of the sheet, layer a small tangle of noodles, some lettuce strips, mint leaves, cilantro and green onions.

5. Lift the bottom of the sheet and roll it over the filling, tucking it under to form a tight cylinder. Once the filling is enclosed, fold the sides in tightly.

6. Place two shrimp halves along the top of the cylinder and then continue to roll the wrapper to the top, wetting it a little to seal. Serve with peanut sauce.