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Vegetarian Summer Rolls


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6 tablespoons vegetarian fish sauce

1/2 cup sugar

1/2 cup white distilled vinegar

2 1/2 teaspoons minced garlic

1 tablespoon hot chili sauce, such as Sriracha

3 ounces dried rice vermicelli noodles (from a 12-ounce package)

8 6-inch-round rice paper wrappers, such as Red Rose brand

2 cups shredded iceberg lettuce

2 cups fresh bean sprouts

2 cups coarsely chopped mixed herbs, such as Thai basil, Vietnamese or regular mint and cilantro leaves

1 cup shredded pickled daikon, store-bought or homemade (see headnote)

1 cup shredded carrot

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