Vietnamese Spring Rolls

Steps

1. Peel and devein one pound of large shrimp. Put the shells in a medium saucepan along with one tablespoon of garlic salt, half a teaspoon of black pepper, and a bay leaf.
2. Add eight cups of cold water to the saucepan and bring it to a boil over medium-high heat.
3. Once boiling, add all of the shrimp at once and simmer until they are pink (2 to 3 minutes).
4. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process. Set aside to cool completely.
5. Fill a saucepan with water and bring it to a boil. Add three to four ounces of vermicelli rice noodles or angel hair rice noodles, turn off the heat, and let them sit in hot water for about five to seven minutes until softened.
6. Drain the cooked noodles in a colander and rinse with cold water to stop the cooking process. Set aside to drain well.
7. Cut the cooled shrimp in half lengthwise using a serrated knife over a cutting board. If any traces of veins remain, rinse the cut portions under cold water.
8. Julienne three to four fresh garden cucumbers into thin slices (leaving the skins on).
9. Peel two carrots and either julienne them or grate them on a box grater.
10. Prepare 15 butter lettuce leaves by removing the thick stem in the center of each leaf if necessary.
11. Coarsely chop half of a small bunch of fresh cilantro.
12. Fill a round dish with very warm water, wide enough to hold an 8 1/2 inch diameter rice paper sheet.
13. Working one sheet at a time, submerge the rice paper in the warm water for 10 to 15 seconds until it feels soft and flimsy. Do not oversoak.
14. Place the wet spring roll wrapper over a lightly-wet cutting board.
15. Add a lettuce leaf to the bottom half of the spring roll wrapper, then add a generous pinch of rice noodles.
16. Top with cucumber slices, julienned carrots, sprigs of cilantro, and three halves of shrimp (cut side up).
17. Keeping a tight roll, start wrapping from the bottom, fold in the sides over the shrimp, and finish rolling the spring roll.
18. Transfer finished rolls to a serving platter and keep them covered while rolling to prevent drying.