Vietnamese Spring Rolls With Dipping Sauce

Whisk vinegar fish sauce sugar lime juice garlic and red pepper flakes together in a small bowl. Set the dipping sauce aside.

Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.

Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water stirring to separate the noodles.

To assemble the rolls dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves 1/4 of the chopped lettuce 1/2 ounce vermicelli and 1/4 each of the mint cilantro and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.