Recipe: <!-- -->Shrimp Lettuce Wraps and Spring Rolls<!-- --> | Whole Foods Market

Ingredients

• 1 pound cooked shrimp, halved
• 4 ounces thin rice noodles
• 2 carrots, grated (2 tablespoons reserved for dipping sauce)
• 5 scallions, cut into 1/2-inch lengths
• 1 medium cucumber, peeled, seeded and cut into thin matchsticks
• 1 cup mung bean sprouts
• Generous handfuls fresh Thai (or regular) basil, mint and cilantro leaves
• 1/3 cup peanuts, chopped
• 1 head green-leaf lettuce, leaves separated, rinsed and dried
• 10 spring roll wrappers
• 1 Thai chile pepper or jalapeño, seeded and finely chopped
• Juice from 1 large lime (about 1/4 cup)
• 1 tablespoon sugar
• 3 tablespoons fish sauce
• 2 tablespoons shredded carrot
• 2 cloves garlic, finely chopped