Ingredients:
Basil leaves Cilantro Jumbo Shrimp ( butterflied ,cooked and deveined) Mung Bean Sprouts Rice Wrappers Romaine Lettuce Thin rice noodles (cooked and drained) You can also make these with seasoned ground chicken or pork To make these vegetarian use chopped uncooked mushrooms in place of the shrimp.
Directions: Soften rice wrapper round by soaking in hot water until it becomes transparent and pliable. I use a large shallow baking dish filled with hot water to soak the rice wrappers. I usually soak one or two at a time. Soaking the wrappers too long will make them more fragile. Once you do a couple of these you will get a feel for how long to leave these in the hot water. Once softened, lift the wrapper out of the water carefully, let excess water drip off the rice wrapper and set this on a flat surface. Pat dry with a paper towel.
Place one romaine lettuce leaf on the wrapper (you may have to cut the lettuce leaf in half or even thirds depending on the size, you want the leaf to be smaller than the width of your rice wrapper circle. Add your rice noodles next, then your shrimp, basil leaves, sprouts and cilantro in the middle of the lettuce leaf. Roll this ¼ of the way up, then fold up one side and then fold over the other side and continue rolling the rest of the way.
When you serve these, you may cut them in half and serve with a gluten free dipping sauce of your choice. These are really great with a sweet chili sauce which you can usually find in the ethnic food section at your local grocery store. | 
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