Shrimp And Vegetable Summer Rolls

Ingredients

• 2 cups shredded carrots
• 1 small red onion, thinly sliced
• 3/4 cup plus 2 tablespoons unseasoned rice vinegar
• 1/2 cup sugar
• 2 garlic cloves, smashed
• 1 tablespoon Asian fish sauce
• Sixteen 8-inch round rice papers
• 16 cilantro sprigs
• 1 head Boston lettuce, separated
• 1 pound cooked large shrimp, halved lengthwise
• 2 yellow bell peppers, cut into 1/4-inch strips
• 3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well

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