Take a large mixing bowl and place the thinly sliced Bibb lettuce, bean sprouts, cooked bean threads and the shredded carrots in it.
Add in the chopped green onions, thinly sliced basil, and cooked shrimp slices.
Mix up all the rolls’ ingredients and seal the bowl with a plastic wrapping sheet. Set aside to marinate.
In the mean time, prepare the rice paper sheets. Decant some hot water into a large dish with about an inch depth. Float the rice paper sheets in the warm water one by one and let them stand in it for approximately 30 seconds or until lightly soft.
Take out the rice paper sheets and hold them until lightly dry. Now arrange them on a smooth work surface on your kitchen counter top.
Use a wooden ladle or a spoon to arrange about 1/3 cup of the roll mixture on half of the rice paper sheet. Make sure to leave about a half an inch border.
Now start folding the filled sides of the rice paper sheet until your reach the other border. Slightly press the seam in order to seal the roll thoroughly and place it on a large serving plate with its sealed side down.
Place another large platter on the top of the rolls’ plate to cover it in order to avoid drying.
Repeat step 6 and 7 with the left behind roll mixture and rice paper sheets until you have 8 Vietnamese Summer Rolls.
It is the time to make the dipping sauce. Place the sugar, rice wine vinegar, fresh lime juice, chile paste with garlic, and low-sodium soy sauce in a medium bowl. Whisk all these ingredients at medium speed for 5 minutes until merge well and form a smoothly rich dipping.
Set the sauce’s bowl along the Vietnamese Summer Roll in the large serving platter and serve. Enjoy!