Vietnamese Salad Rolls

rice paper eggroll or spring roll wrappers
vermicelli (clear glass) noodles
julienned carrot
deskinned, deseeded, julienned cucumber
basil chiffonade
cooked shrimp
lettuce

Fill a bowl with boiling water, and soak vermicelli noodles for 30 minutes, and then strain. Prepare the other ingredients. Fill a bowl with a wide mouth with boiling water. Place 1 rice paper wrapper in the hot water until it is translucent and soft. Remove with chopsticks. Spread out the wrapper on a paper towel. Pat the top of the wrapper dry. If the wrapper sticks to the paper towels, carefully losen it. The first couple rolls that you make will stick to the paper towels, but this process will become easier because as the towels become slightly damp it will stick less. Place julienned carrots, julienned cucumber, basil, shrimp (you may want to cut the shrimp in half), vermicelli noodles, and lettuce in a pile just above the center. Wrap burrito style. Repeat until you have made the desired number of rolls. Serve with sweet and sour bento sauce and a mixture of soy sauce, sesame oil, red chili flakes, apple cider vinegar, and peanuts.