Vietnamese Spring Rolls

2  ounces		rice vermicelli
8		rice wrappers (8 inch diameter)
2  cups		large cooked shrimp - peeled, deveined and cut in half
1-1/3  tablespoons		chopped fresh Thai basil
3  tablespoons		chopped fresh mint leaves
3  tablespoons		chopped fresh cilantro
1  cup		leaves lettuce, chopped
1/2  cup		Carrots - Fresh, Grated

Tip: Click on the ingredient links to learn the nutritional information for all the Vietnamese Spring Rolls ingredients. The serving size for any ingredient in Vietnamese Spring Rolls may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, carrots and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Enjoy with your favorite dipping sauce.