Shrimp Summer Rolls

Preparation

1. Step 1

   Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice the cooked shrimp in half lengthwise. Set aside.

   Step 2

   Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).

   Step 3

   Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge. Place 2 pieces of lettuce over the shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.

   Step 4

   Fold the bottom edge of the rice paper over the filling. Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.

   Step 5

   Place the finished roll on a plate; cover with a damp paper towel. Continue until all the ingredients are used. Serve with dipping sauce.

2. Soy Dipping Sauce

   Step 6

   Combine all ingredients, and serve.