Asian Shrimp & Vegetable Rolls With Dipping Sauce

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1 dozen large shrimp, shells on

8 dried rice paper wrappers, 9-inch diameter (may substitute wheat wrappers)

2 dozen tender medium-sized mint leaves

1 carrot, cut into matchstick strips

16 cilantro sprigs + cilantro for garnish

2 green onions, cut into thin diagonal slices

1 1/2 cups thinly shredded napa cabbage


3 tablespoons fresh lime juice

3/4 teaspoon minced garlic

1 tablespoon soy sauce

1 tablespoon fish sauce

1/8 teaspoon sugar, or to taste

Touch of chile-garlic sauce or other hot sauce

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