1 bag frozen shrimp
2 ounces bean thread noodles
1 cup julienned carrots
2 cups mung bean sprouts
2 cups julienned seeded cucumber
1 cup minced scallions
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
16 rice paper wrappers
1 jar of Thai Peanut Sauce
Soak the bean thread noodles in warm water to soften. Drain thoroughly. .
Peel and shred the carrot and julienne the cucumber. Rinse and drain the mung bean sprouts.
Combine all the filling ingredients . Season with salt and pepper.
Soften the rice paper wrappers by submerging them in warter and then shake off the excess.
Lay one rice wrapper on a plate and line it with 2 mint leaves. Then add 2 heaping tablespoons of filling. Fold the left and right sides of the wrapper over the filling, and then roll it up.
These can be prepare several hours before serving.