Soak the crushed red pepper in the lemon juice for a few minutes in order to prepare the sauce. Add sugar, garlic and fish sauce and stir nicely until the sugar is dissolved. You may add carrots at the time of serving. If refrigerated in a covered container, the sauce will last for about 5 days.
You can buy pre-cooked medium-sized shrimp that are properly peeled and deveined;. or you can simply poach the shrimp yourself. The shrimp needs to be sliced in half lengthwise.
You should now boil vermicelli for about 2 to 3 minutes before rinsing it under cold water and draining. The cilantro need to be separated into springs of the size that go onto the rolls. Basils should also be chopped into bite-sized pieces.
Wet rice papers
One at a time, you are required to wet the rice papers before blotting them on paper towels. Place some shrimp, lettuce, noodles, bean sprouts, basil and cilantro on each roll.
Fold the rolls
Fold the sides of each roll before wrapping them top down. Roll them up now in envelope style. Make sure that they are neither too tight nor too loose. While you are finishing others, cover the rolls with a damp paper towel on a plate.
Your Vietnamese shrimp rolls are now ready to be served.