1 cup thin rice noodles

8–10 medium to large cooked shrimp, cut in half

4 (8″ × 10″) sheets of rice paper

1 cup grated carrot

2 scallions, thinly sliced

1 small cucumber, shredded 20 mint leaves

1 small bunch cilantro

• Soak the rice noodles in very hot water until they are soft, usually 10 to 20 minutes; drain. You can leave the noodles whole, or cut them into 2-inch pieces if you prefer.

• Place a clean kitchen towel on a work surface with a bowl of hot water nearby. Put a sheet of the rice paper in the hot water for approximately 20 seconds, just until soft; lay it out flat on the towel.

• In the middle of the rice paper, place 2 to 3 pieces of shrimp and ¼ of the noodles, carrots, scallions, and cucumbers. Top with mint and cilantro.

• Quickly roll up the rice paper, keeping it fairly tight; then roll up the whole thing in plastic wrap, making sure to keep it tight. Refrigerate until ready to serve.

• To serve, trim the ends off the rolls. Cut the remaining roll into pieces and remove the plastic wrap. Serve with your favorite dipping sauce.