I love the family-style approach to this make-your-own Spring Roll Party!

• 1/4 pound vermicelli rice noodles, soaked and drained
• 1/2 pound barbequed pork, lean beef or chicken, thinly sliced
• 1/2 pound cooked shrimp, halved lengthwise
• 12 butter lettuce leaves
• 1 cup shredded carrots
• 1 bunch fresh mint, leaves removed
• 1 bunch fresh basil, leaves removed
• 20 rice paper rounds (6 to 7-inch diameter)

Place ingredients within easy reach of everyone at the table. Moisten the rice paper by rubbing with water. Let stand a few moments until softened.

On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.

Roll up the rice paper over the filling until you have a tight cylinder.

Serve with individual bowls of dipping sauce.

{ Serves 4 as an Appetizer }

SWEET-TART DIPPING SAUCE

• 1/2 cup water
• 3 tablespoons Vietnamese or Thai fish sauce (called nuoc mam)
• 1/3 cup fresh lime juice
• 1/3 cup sugar
• 1 large clove garlic, minced
• Chile paste or hot red pepper flakes

Combine the ingredients in a screw-top jar and shake. Taste for sweet-tart balance, adding more lime or sugar as needed.