Vietnamese Rolls

Serves 4

• ¼ cup sugar
• 2 tbsp fish sauce
• 2 tbsp fresh lime juice
• 2 tbsp fresh orange juice
• 1 clove garlic, minced (optional)
• ¼ tsp chili paste (optional)
• ¼ cup shredded carrots (optional)
• 8 8″ rounds of rice paper
• 8 leaves iceberg lettuce, shredded
• 2 oz. thin rice vermicelli, cooked
• 1 cup cooked, shredded chicken
• 1½ cups bean sprouts
• 16 large mint leaves
• 8 medium cooked shrimp, peeled, deveined and halved lengthwise

For sauce, combine sugar, fish sauce, lime juice, orange juice and ¼ cup water. Add garlic, chili paste and carrots, if desired. Set aside.

Soak 1 rice paper at a time in warm water 1–2 min., until soft and pliable. Remove and place on paper towel to dry briefly. Lift from towel and place on dry work surface. Place some lettuce on lower third of paper. Top lettuce with 1 tbsp vermicelli, followed by chicken, a few sprouts and 2 mint leaves. Carefully roll paper over once, tucking in ends. Lay 2 shrimp halves, cut-side down, along crease and continue rolling into a cylinder. Place on platter and cover with damp paper towel. Repeat with remaining ingredients. Serve with dipping sauce.