Step 1

Prepare the Shrimp: Bring water to boil in a medium saucepan or small pot. Add shrimp and cook for 1 1/2 to 2 minutes until they are pink and opaque. Drain and cool in the refrigerator. Once cool, peel off the shells. Lay shrimp flat on a cutting board; gently press down with one hand and use the other hand to slice the shrimp in half, horizontally (knife parallel to the board.) Repeat with remaining shrimp. Set aside. (You can buy pre-cooked shrimp and thaw to save a step, but they won't be as fresh or be as vibrant in color.)

Step 2

Fill a pie plate or large shallow bowl with cool water. Working one at a time, immerse rice paper in the water for 10-15 seconds, gently shake off any excess liquid and transfer to a damp dish towel or damp cutting board. (The rice paper may still seem stiff, however, it will become pliable as you build each roll. Don’t soak longer than 15 seconds because it will be harder to work with.)

Step 3

Lay one piece of lettuce over the bottom third of the rice paper. On top of the lettuce, place basil, mint, and cilantro. Top with carrots, cabbage, bell pepper, cucumber, and avocado; season with salt and pepper, to taste.

Step 4

Tightly roll up the paper halfway into a cylinder over the filling.

Step 5

Lay 3 shrimp halves, cut side up, along the crease.

Step 6

Fold in the sides like an envelope/burrito and keep rolling the paper into a tight cylinder to seal. (Be careful not to tear the rice paper.)

Step 7

Transfer to a plate, seam side down, cover with damp paper towels. Repeat with remaining wrappers and filling.

Step 8

Serve immediately with sweet chili sauce and peanut sauce for dipping, if desired.

Step 9

FOR VISUAL HELP: Refer to the step by step photo and video in the article.

Step 10

Note: Nutritional calculation does not include the dipping sauce.