*The recipe says it makes 8 rolls, but it is easy to make less if you are cooking for one. I would eat 2-3 for dinner. The components last well in the fridge, so I would keep everything prepped, then just cook the shrimp, noodles and rice papers fresh each night and assemble just before eating!

4 to 6 red leaf lettuce leaves
8 medium shrimp, peeled (fresh or frozen (thawed))
salt
1 ounce Asian vermicelli or rice noodles
8 large or 16 small basil leaves
8 large or 16 small mint leaves
1 medium carrot, cut into 3-inch long julienne strips
1 avocado thinly sliced
8 (8-inch) round rice paper wrappers (you can find in most supermarkets with the Asian food)
Thai sweet chili sauce, for serving*

4 to 6 red leaf lettuce leaves 8 medium shrimp, peeled (fresh or frozen (thawed)) 1 ounce Asian vermicelli or rice noodles 8 large or 16 small basil leaves 8 large or 16 small mint leaves 1 medium carrot, cut into 3-inch long julienne strips 1 avocado thinly sliced 8 (8-inch) round rice paper wrappers (you can find in most supermarkets with the Asian food)

1. Rinse the lettuce leaves and pat dry. Remove and discard the center ribs then slice in half so you end up with 16, about 3 inch long pieces.

2. Fill a saucepan halfway with water and salt the water. Bring to a boil over high heat.

3. Add the shrimp and cook until pink, about 2 minutes. Turn the heat to low, take the shrimp out of the pot with tongs or a slotted spoon and rinse with cold water, pat dry.

4. Cut off the tails and slice lengthwise.

5. Place the rice noodles in the pot of still hot water to soften. Cook until soft. Remove and rinse in a colander under cold water.

6. Create a workspace lined up with lettuce, herbs, carrots, avocado, shrimp and rice noodles.

7. Fill a clean skillet or shallow bowl with warm water to soak the rice papers.

8. Arrange a damp towel on your workspace. One at a time, dunk the rice papers into the warm water to soften.

9. Remove from the water and run under cool water. They easily stick together, so the cool water is a good time to unstick them from themselves. Lay flat on the damp towel.

To assemble:

10. place 2-3 shrimp halves pink side down about 1/3 from the bottom, layer over mint and basil, then avocado, then carrots, rice noodles, then lettuce leaves.

11. Roll up like a burrito by pulling up the bottom, tucking in the sides, then rolling till the end. The rice paper will stick together sealing it shut. Repeat with remaining rice papers.

Serve immediately with the chili sauce. *If chili sauce is too spicy for you, you can tone it down by adding a little bit of lime juice and water.