Ingredients

makes 12

　　12 8-inch round rice paper wrappers

　　36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise

　　3 ounces thin dried rice stick noodles, prepared per package instructions

　　2 medium carrots, peeled into ribbons

　　4 cups mâche

　　2 cups fresh mint leaves

　　2 cups fresh cilantro leaves

　　Sweet and Sour Dipping Sauce (recipe follows)

　　

Sweet and Sour Dipping Sauce

1 teaspoon crushed red pepper flakes

　　1/4 cup fresh lime juice (about 2 limes)

　　1 tablespoon minced garlic

　　3 tablespoons sugar

　　1/4 cup Asian fish sauce (such as nam pla)

　　(makes about 1/2 cup)

　　

Step 1

Soak a wrapper in warm water for 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut side up, on the bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mâche, mint, and cilantro.

　　

Step 2

Fold the bottom of the wrapper over the fillings; roll over once, tuck in the sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with the dipping sauce.

　　

Sweet and Sour Dipping Sauce

Step 3

Soak the red pepper flakes in the lime juice for 4 minutes. Add the garlic, sugar, and fish sauce; stir until the sugar is dissolved.

　　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.