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Shrimp-And-Vegetable Summer Rolls

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Photo: Food & Wine


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2 cups shredded carrots

1 small red onion, thinly sliced

3/4 cup plus 2 tablespoons unseasoned rice vinegar

1/2 cup sugar

2 garlic cloves, smashed

1 tablespoon Asian fish sauce

Sixteen 8-inch round rice papers

16 cilantro sprigs

1 head Boston lettuce, separated

1 pound cooked large shrimp, halved lengthwise

2 yellow bell peppers, cut into 1/4-inch strips

3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well

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