Shrimp Spring Rolls

1. Mix the grated carrot with the lime juice, rice vinegar, fish sauce and sugar; refrigerate and let flavors combine for at least 30 minutes (up to 1 day).
2. Place shrimp in boiling water and cook until shrimp are pink and water begins to simmer again (2-3 minutes); chill in an ice bath and then cut in half tail to tip (so the shrimp are thinner).
3. Cook vermicelli noodles according to the package; run under cold water and set aside.
4. Soak the rice paper wrapper in room temperature water until pliable (~10 seconds, don't leave it in too long!) and then place it on a damp towel (this will prevent it from sticking).
5. Add 3-4 pieces of shrimp, lettuce, bean sprouts, vermicelli, cucumber, carrot and basil; roll by first tucking in the sides and then rolling up the top and bottom.
6. Enjoy with Asian peanut sauce or hoisin sauce! 

Vegan Modification: Leave out the fish sauce and sub in pan-fried tofu for shrimp - cut tofu in thin strips and pan fry over medium-high heat with salt and pepper until golden brown.