MAKE THE DIPPING SAUCE

1. In a small bowl, mix all sauce ingredients together until well combined. 

2. Cover and let stand at room temperature until ready to serve. 

COOK THE SHRIMP

1. Spray a large saute pan with olive oil and heat over medium-high. 

2. Add shrimp and cook until just done but not tough (about 2 minutes per side). 

3. Remove from pan and allow to cool. 

4. Once cool, slice shrimp in half lengthwise.

5. Set aside until ready to assemble rolls.

MAKE THE NOODLES

1. Place noodles in a small bowl.

2. Cover with hot water and set aside to soften (about 10 to 15 minutes).

3. Drain and cut into 4-inch portions. 

4. Set aside until ready to assemble rolls. 

ASSEMBLE THE ROLLS

1. Prepare a station with all of the vegetables, herbs, shrimp and noodles lined up in a row. A silpat or plastic chopping board work well to assemble the rolls.  

2. Fill a shallow bowl or pie plate with warm water.

3. Submerge a rice paper sheet into the water to soften (about 15 seconds) 

4. Remove the rice paper sheet from the water and place on your work surface, taking care not to tear it. 

5. Scatter the center with some cilantro leaves. Note, they will show through the paper so spread them out. 

6. Top with 2-3 shrimp halves, cucumber, carrots, green onion, cabbage and bean sprouts, layering them in. 

7. Top with another 2-3 shrimp halves and finish with a few basil leaves

8. Fold rice paper ends in first, then continue to roll, finishing seam side down.

9. As you finish each roll, place in a sheet of plastic wrap and roll it up so they won’t stick together.

10. Refrigerate rolls for at least 20 minutes before serving.

11. To serve, slice the rolls in half on a diagonal. Place on a platter with the dipping sauce.