Southeast Asian–Style Spring Rolls with Shrimp | America's Test Kitchen

Ingredients

• 1 teaspoon granulated sugar
• 1 1/2 tablespoons fermented fish sauce such as nuoc mam
• 2 1/2 tablespoons lime juice from one lime
• 1 teaspoon table salt
• 3 ounces rice vermicelli
• 8 ounces medium shrimp, peeled with tails removed
• 1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
• 1/3 cup chopped unsalted roasted peanuts
• 1 medium jalapeño chile or 2 Thai chillies, stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
• 1 large cucumber (about 12 ounces), peeled and cut according to illustrations below
• 4 leaves red leaf lettuce or Boston lettuce, halved lengthwise
• 8 round rice paper wrappers (8 inches in diameter)
• 1/2 cup loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces
• 1/2 cup fresh cilantro leaves, loosely packed