Vietnamese summer rolls

12 8-inch round rice paper wrappers
36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise
3 ounces thin dried rice stick noodles, prepared per package instructions
2 medium carrots, peeled into ribbons
4 cups mache
2 cups fresh mint leaves
2 cups fresh cilantro leaves
Sweet and Sour Dipping Sauce

Soak a wrapper in warm water for 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut side up, on the bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mache, mint, and cilantro.
Fold the bottom of the wrapper over the fillings; roll over once, tuck in the sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with the dipping sauce.

MAKES 12