Vietnamese Shrimp Summer Rolls

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12 medium shrimp in the shell

1 1/2 cups shredded carrots

1 small red onion, thinly sliced

1/4 cup rice vinegar

2 tablespoons organic cane sugar

1/2 cup mung bean sprouts

12 Thai basil leaves

12 cilantro sprigs

1 serrano pepper, seeds and vein removed and thinly

2 ounces dried rice vermicelli

12 round or triangular rice wrappers

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