Vietnamese spring rolls

Ingredients

about 14 rice paper wrappers

1 cup fresh mint leaves

200 g shrimp

14 lettuce leaves

2 cups cooked rice noodles

3 cups mung bean sprouts

4 tablespoons rice vinegar

4 tablespoons fish sauce

1 cup water

1 tablespoon sugar

1 garlic clove

1 tablespoon grated carrots

Rice paper wrappers are softened in warm water until pliable, then spread out on a wide board or cloth.
On each sheet, at the top, arrange mint leaves, a few shrimp,
a bundle of cooked rice noodles, a bundle of bean sprouts, lettuce.
The side edges of the rice paper are folded in and the roll is wrapped.
The procedure is repeated until the ingredients are exhausted.
The sauce is prepared. In a pan, combine the rice vinegar, fish sauce, water, and sugar.
Heat until the sugar dissolves, then allow to cool.
Add the garlic and carrots.
The rolls are served with the sauce immediately.