Step 1

Make the sauce: Whisk together the rice vinegar, honey, lime juice, chili sauce, fish sauce and scallion in a medium bowl until well combined and the honey is dissolved. Cover and refrigerate until ready to use.

Step 2

Make the rolls: Slice each shrimp in half lengthwise.

Step 3

Line up the basil and mint leaves, carrot, radish, cucumber, red bell pepper and lettuce in separate bowls.

Step 4

Fill a 9-inch or larger pie plate with very warm water that is not too hot to touch. Place a rice paper round in the hot water and soak just until pliable and the pattern on the surface of the rice paper is barely visible. no more than 15 seconds. Transfer to a clean work surface, making sure to lay the softened round flat.

Step 5

Layer some of each of the lined up ingredients onto the center of the round, then roll it up, burrito-style, tucking in the sides as you go. Place the finished roll on a plate and cover with a damp kitchen towel. Repeat with the remaining rice paper rounds and filling ingredients, starting each roll with a different filling ingredient on the bottom, so a different color ingredient is showing under the translucent rice paper wrapper for each roll.

Step 6

Cut each summer roll in half and serve with the sauce on the side for dipping.