Cook The Book: Shrimp And Mint Summer Rolls

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

For the dipping sauce:

1/4 cup fresh lime juice

1/4 cup sugar

1/4 cup Thai fish sauce

1 teaspoon minced Thai chiles (or to taste, optional)

1 garlic clove, minced

3 tablespoons finely shredded carrots

1/4 cup warm water

For the rolls:

2 ounces thin rice noodles, (about 1 cup cooked)

12 (8 1/2-inch) round rice paper wrappers

12 large shrimp, peeled, deveined, cooked, and cut in half lengthwise

1 cup peeled seedless cucumber, sliced into thin strips

1/4 cup carrots, sliced into thin strips

1/4 cup fresh mint leaves

12 pieces fresh green leaf lettuce (3 by 5 inches), cut along the rib and rib removed

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