Rice Paper Rolls

1 cup thin rice noodles

8–10 medium to large cooked shrimp, cut in half

4 (8″ × 10″) sheets of rice paper

1 cup grated carrot

2 scallions, thinly sliced

1 small cucumber, shredded 20 mint leaves

1 small bunch cilantro

1. Soak the rice noodles in very hot water until they are soft, usually 10 to 20 minutes; drain. You can leave the noodles whole, or cut them into 2-inch pieces if you prefer.
2. Place a clean kitchen towel on a work surface with a bowl of hot water nearby. Put a sheet of the rice paper in the hot water for approximately 20 seconds, just until soft; lay it out flat on the towel.
3. In the middle of the rice paper, place 2 to 3 pieces of shrimp and ¼ of the noodles, carrots, scallions, and cucumbers. Top with mint and cilantro.
4. Quickly roll up the rice paper, keeping it fairly tight; then roll up the whole thing in plastic wrap, making sure to keep it tight. Refrigerate until ready to serve.
5. To serve, trim the ends off the rolls. Cut the remaining roll into pieces and remove the plastic wrap. Serve with your favorite dipping sauce.