Remove fails from shrimp and cut shrimp in half lengthwise. Set aside.

Prepare dried noodles as described .Using scissor, cut noodles into manageable lengths.

Remove core from lettuce leaves. If using larger leaves, cut them so they are about 2 inches (5 cm) wide. Remove stems from mint, and prepare chives.
To make spring rolls, soften a rice paper sheet following directions on pages 35, then assemble the rolls as described on page 36. Make sure to place shrimp halves, skin-side down, toward top of sheet, so they clearly show through final layer. Likewise, before final roll, arrange 2 or 3 chives lengthwise to poke out about ½ inch(1.2 cm) from each end.

Cover with plastic wrap to prevent rice paper from drying out. Rolls can be made up to 1-2 hours in advance. Serve with bean sauce or nuoc cham nem sauce.

Makes 12 rolls

Variations: With pork substitute 12 very thin slices roasted pork loin for the shrimp, and proceed as above.

Vegetarian(Goi cuon dau hu) Omit shrimp. Add 8 oz (250g) bean sprouts to filling, plus thinly sliced dried tofu (bean curd) skin, as desired.

Ingredients:

12 medium shrimp (prawns) cooked, peeled and deveined
31/2oz (100g) packet dried rice vermicelli noodles (bun)
12 leaves butter (Boston) lettuce
12 fresh leaves mint, preferably peppermint
12 Chinese (flat/garlic) chives, cut crosswise into thirds
12 sheets rice paper, about 9 inches (23 cm) in diameter
For accompaniments
Bean sauce
Nuoc cham sauce