Rolls:

• 15 steamed shrimps, shelled, deveined & halved lengthwise
• 4 oz dried rice stick noodles, cooked and cooled
• 10 sheets round rice-paper wrappers
• 3 leaves of Romaine hearts, shredded
• 1 cup shredded red cabbage
• ½ European seedless cucumber, julienned
• a handful fresh spearmint
• a handful fresh basil
• 10 stems garlic chives

Dipping Sauce:

• ½ cup water
• 2 tbsp sugar
• 1 Persian lime, juiced
• 2 big garlic cloves, finely chopped
• 2 bird’s eye chili peppers, finely chopped
• 2 tbsp Vietnamese fish sauce
• 8 stalks scallions, sliced into rings
• 2 tbsp extra virgin olive oil