Fresh Spring Rolls (Elsie)

1 oz dried vermicelli rice noodles broken into 2-3 inch lengths
1 tbsp rice vinegar
1 tbsp water
1 tsp fine sugar
1/2 tsp salt
1 clove garlic crushed
1 cup shredded Chinese cabbage
1 grated carrot ( if you can find the julienned ones in the grocery store it's much easier)
1 tbsp chopped fresh cilantro
1 green onion finely chopped
rice paper
cold cooked shrimp (optional)
Thai sweet chili dipping sauce

Mix together rice vinegar, water, sugar, salt, and garlic and stir until sugar dissolves.
Combine vegetables and vinegar mixture .
Soak 1 oz noodles in boiling water for 5 minutes; rinse under cold water and drain well.
Add to vegetable mixture.

Soak a sheet of rice paper in a shallow dish of hot water until softened, about 15 seconds.
Gently place the rice paper on a clean dry tea towel.
Place 2 tbsp of vegetable mixture towards one edge of paper. Add 2 or 3 shrimp if desired.
Neatly fold bottom edge over filling; fold in sides and roll tightly.
I wrap each roll in saran wrap if I don't serve immediately(they tend to stick to each other and it keeps them from drying out.)
Refrigerate until ready to serve.
I often make them without the shrimp and they'll keep tightly wrapped for several days in the refrigerator.