Vietnamese Spring Rolls

2  ounces		rice vermicelli
8		rice wrappers (8 inch diameter)
2  cups		large cooked shrimp - peeled, deveined and cut in half
1-1/3  tablespoons		chopped fresh Thai basil
3  tablespoons		chopped fresh mint leaves
3  tablespoons		chopped fresh cilantro
1  cup		leaves lettuce, chopped
1/2  cup		Carrots - Fresh, Grated

Tip: For nutritional information on all the ingredients in Vietnamese Spring Rolls just click on each ingredient name. Then adjust the serving size for any Vietnamese Spring Rolls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, carrots and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Enjoy with your favorite dipping sauce.