Prepare your Rice Vermicelli Noodles: Place your dried rice vermicelli noodles in a large bowl.

Boil water in a pot or kettle and pour over the noodles to cover. Do not boil these noodles.

Stir around to get all the noodles soaking. Soak for about 5 minutes or just until the noodle is aldente to the tooth. Drain, rinse with cold water. Drain again and set aside. (if your noodles get too dry, you can rinse again with a little cold water.) However, it is best that your noodles are dry when using them in your Summer Rolls with Chili-Lime Dipping Sauce because it makes it easier to roll.

Prepare your Shrimp: Bring a pot of salted water to a rolling boil. Add your peeled and deveined shrimp. Put the lid on the pot and remove off of the heat. Let the shrimp poach for about 5 minutes or until pink and no longer or translucent. Drain and run under cool water. Cut your shrimp lengthwise so that they are not too fat for your spring rolls and they lay flat. Set aside.

Prepare your Vegetables and herbs: Julienne slice your vegetables so they are about 2 inches in length. You can use any vegetables you like but make sure they are all similar sized when cut. (mung bean/bean sprouts, red cabbage, etc. all work well in here.) Wash and remove the stems from your fresh cilantro and mint or herbs of choice.

Get everything mise en place: That means get all of your vegetables and herbs in bowls or on a cutting board near you, prepared shrimp near you, prepared rice vermicelli noodles in a bowl, dried package of rice wrapping papers opened and a flat dinner plate about ¾ filled with room temperature water. You need to work fast, so you need everything at your fingertips.

Wrap your Summer Rolls: Soak your dried rice paper rolls/ spring roll skins for 7-10 seconds on each side and remove as soon as they start to soften in the plate with room temperature water. They will continue to soften as they sit. DO NOT soak longer than 20 seconds or you will have a sticky mess. Place on either a damp tea cloth or cutting board. Place julienned cut vegetables, prepared rice vermicelli noodles and fresh herbs on one edge of the dampened rice paper roll. Leaving about 1.5 inches from the edge. Place three cut in half shrimp (pink side down) on the dampened rice paper roll about 2 inches from your vegetables. Gently fold over one side of the dampened rice paper roll over the vegetable and shrimp. Go to the other side and fold over the other side over just like you would a burrito. Now, firmly but gently roll the summer roll up until you meet the other end. The tighter you can get it the better. Be gentle as the rolls when moistened are very fragile. Repeat process with the rest of the rolls. Be patient with yourself. It takes a bit of time to master. (See above for step by step photos and video for details.)

Enjoy your delicious Summer Rolls with Chili-Lime Dipping Sauce (prik nam pla)