These shrimp and vegetable spring rolls make a great light appetizer or side dish. After you make these, you'll want to make them again to experiment with different fillings and dipping sauces.
In a medium saucepan cook the vermicelli in lightly salted boiling water for 3 minutes; drain. Rinse under cold water; drain well. Use kitchen shears to snip the noodles into small pieces; set aside.
In a large saucepan cook the shrimp in lightly salted boiling water for 1 to 2 minutes or until opaque; drain. Rinse with cold water; drain again. Halve the shrimp lengthwise; set aside.
In a large bowl combine cooked vermicelli, cabbage, the 1 cup shredded carrots, cilantro, and mint leaves; set aside.
Pour 1 cup warm water into a shallow dish. Dip rice papers, one at a time, into water; gently shake off excess water. Place the wet rice papers between clean, damp, 100-percent-cotton kitchen towels; let stand for 10 minutes. Brush any dry edges with a little additional water. Place a well-rounded tablespoon of cabbage mixture across lower third of 1 softened rice paper (keep others covered). Fold bottom of rice paper over filling; arrange 2 shrimp halves across filling; fold in paper sides. Tightly roll up the rice paper and filling. Place seam side down, on a large plate. Repeat with remaining rice paper, filling, and shrimp. Cover and chill up to 6 hours.
For the dipping sauce, in a small saucepan combine 1/2 cup water and sugar. Bring to boiling over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and stir in rice wine vinegar, fish sauce, and the 1 tablespoon shredded carrot. Serve spring rolls with dipping sauce.
Tip: Fish sauce and coconut milk are available in Asian markets and specialty sections of large supermarkets.