Vietnamese summer rollswith sweet, piquant dipping sauce areeasier to make than you'd think; they're moreabout assembly than fancy techniques.
Soak a wrapper in warm water 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mache, mint, and cilantro.
Fold bottom of wrapper over fillings; roll over once, tuck in sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with sweet and sour dipping sauce.
To devein a shrimp, gently run a paring knife from head to tail along the center of the back of the shrimp to expose the vein. Then use the knife to remove it.