Asian-Inspired Rice Paper Wraps with Sesame Ginger Dipping Sauce

Cook 4 oz of rice vermicelli noodles according to package instructions (usually soaking in hot water for 3-5 minutes). Drain, rinse with cold water, and set aside.

Julienne 1 large carrot and 1 medium cucumber into thin matchsticks about 3 inches long.

Thinly slice 1 medium red bell pepper into strips.

Slice 1 ripe avocado into thin slices.

Chop 1/4 cup each of fresh mint, cilantro, and basil leaves.

If using whole shrimp, peel, devein, and slice 1/2 lb of cooked shrimp in half lengthwise.

For the dipping sauce, whisk together 1/4 cup tamari sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp grated fresh ginger, 1 minced garlic clove, and 1 tbsp sesame seeds in a small bowl. Add juice from half a lime and mix well.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften as you work).

Lay the softened wrapper flat on a clean, damp kitchen towel or cutting board.

Place a small handful of vermicelli noodles in the lower third of the wrapper, leaving about 1 inch of space on each side.

Arrange a few pieces each of carrot, cucumber, bell pepper, avocado, and shrimp on top of the noodles.

Sprinkle with fresh herbs.

Fold the bottom of the wrapper over the filling, then fold in the sides, and continue rolling tightly to seal, like a burrito.

Repeat with remaining wrappers and filling ingredients to make 10 rolls (2 per serving).

Cut each roll in half diagonally and serve with the sesame ginger dipping sauce.

Garnish with remaining lime wedges and additional sesame seeds if desired.