How to Make Vietnamese Fresh Spring Rolls
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About 14 round rice paper wrappers
About 1 cup fresh mint leaves
About 7 oz cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
About 14 lettuce leaves
About 2 cups cooked rice vermicelli, cooled down
About 3 cups fresh bean sprouts
For the sauce :
4 tbsp rice vinegar
4 tbsp fish sauce
1 cup water
1 tbsp sugar
1 garlic clove, crushed (optional)
1 tbsp grated carrots (optional)
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