Learn to Julienne and Chiffonade with My Vietnamese Shrimp Summer Roll Recipe - Andrew Zimmern

Ingredients

• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup fish sauce, or more to taste
• Juice of 2 limes, or to taste
• 1 fresh red chile, minced (use a hot one!)
• 2 tablespoons sesame seeds, toasted and ground
• 3 tablespoons scallions, minced
• 1 head romaine lettuce, in chiffonade
• 1/2 bunch mint, in chiffonade
• 1/2 bunch cilantro
• 8 ounces fresh bean sprouts
• 4 tablespoons peanuts, toasted and ground
• 1 cucumber, seeded and julienned
• 2 carrots, peeled and julienned
• 2 cups rice stick noodles, cooked and cooled
• 1 pound cooked shrimp, cut in half lengthwise
• Fresh garlic chives, cut an inch longer than the width of your final rolls
• 8-inch Banh Trang rice paper sheets