Vietnamese Spring Rolls

Ingredients

• 16 pieces medium-sized shrimp peeled and deveined (about 1/2 lb. 31-35 count)
• 1.5-2 ounces dried rice stick noodles (I used 1/4 of a 6-ounce package.)
• 8 rice paper wrappers (round)
• 1/2 cup mung bean sprouts (or bean sprouts)
• 16 small sprigs cilantro
• 16 mint leaves
• 16 basil leaves
• 1/2 cup English or seedless cucumber julienned or matchsticks
• 1 scallion or green onion thinly sliced
• 1 serrano chile thinly sliced (optional)
• 1-2 cups tender lettuce leaves (I used a spring mix)

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