Vietnamese Spring Rolls

¼ cup SIDS RASPBERRY VINEGAR
¼ cup fish sauce
1 tbsp white sugar
2 tbsp lime juice
1 clove garlic, minced
¼ tsp red pepper flakes
55 g rice vermicelli
8 large shrimp, peeled & deveined
4 rice wrappers (20 cm)
2 leaves lettuce, chopped
3 tbsp fine chopped fresh mint leaves
3 tbsp fine chopped coriander
4 tsp fine chopped Thai basil

Whisk SIDS RASPBERRY VINEGAR, fish sauce, sugar, lime juice, garlic and red pepper flakes together in a small bowl then set aside.
Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, ¼ of the chopped lettuce, vermicelli, and ¼ each of the mint, coriander and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
History: It is believed that spring rolls originated from China. They were a seasonal food consumed during the spring, and started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savory; the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger and more savoury. Unlike fried spring rolls, non-fried spring rolls are typically made by filling the wrapping with pre-cooked ingredients. Traditionally, they are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the third day of the third month of the lunar calendar (sān yuè sān). The wrappings can be a flour-based mix or batter.