Ingredients

makes 8

　　1 pound (about 30) small shrimp, peeled and deveined

　　8 9-inch-round rice papers

　　8 large red-leaf lettuce leaves, cut in half lengthwise

　　1 medium carrot, peeled, cut in matchsticks

　　1 small daikon radish, peeled, cut into matchsticks

　　1 red bell pepper, seeds and membranes removed, cut in matchsticks

　　1 bunch fresh chives, ends trimmed

　　1/4 cup packed mint leaves

　　Soy Dipping Sauce (recipe follows)

　　

Soy Dipping Sauce

1/2 cup soy sauce

　　1/2 cup rice-wine vinegar

　　2 tablespoons thinly sliced scallions

　　(makes about 1 cup)

　　

Step 1

Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice the cooked shrimp in half lengthwise. Set aside.

　　

Step 2

Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).

　　

Step 3

Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge. Place 2 pieces of lettuce over the shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.

　　

Step 4

Fold the bottom edge of the rice paper over the filling. Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.

　　

Step 5

Place the finished roll on a plate; cover with a damp paper towel. Continue until all the ingredients are used. Serve with dipping sauce.

　　

Soy Dipping Sauce

Step 6

Combine all ingredients, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.