Prepare the Filling:

1. Cook and cool rice noodles according to package directions.
2. Poach shrimp in lightly salted simmering water until just cooked through, 2–3 minutes.
3. Chill, then slice in half lengthwise.

Soften the Wrappers:

1. Fill a shallow bowl with warm water.
2. Dip one rice paper wrapper into the water for 5–10 seconds until pliable.
3. Lay it flat on a clean surface.

Assemble the Rolls:

1. Place a lettuce leaf in the center of the wrapper.
2. Top with a small handful of noodles, a few pieces of cucumber, and generous sprigs of mint and cilantro.
3. Add 3–4 shrimp halves, pink side down.
4. Fold in the sides, then roll tightly from the bottom up like a burrito.
5. Repeat with the remaining ingredients.

Serve:

1. Arrange rolls on a platter and serve chilled with Creamy Fire Chimichurri on the side for dipping.

• 8 rice paper wrappers

• ½ lb poached shrimp, peeled, deveined, and halved lengthwise

• 1 cup cooked thin rice noodles (vermicelli)

• 1 small cucumber, julienned

• 8 small leaves of green leaf or butter lettuce

• ½ cup fresh mint leaves

• ½ cup fresh cilantro leaves

• ½ cup Good Foods Creamy Fire Chimichurri