Rice Paper Shrimp Rolls with Sweet & Sour Chili Sauce

Blanch the shrimp, cool in cold water and peel.

Thinly julienne the red pepper, trim the enoki, trim and blanch the bean sprouts, cool and drain, and shred the lettuce.

Soak the rice noodles, blanch, rinse in cold water and drain.

Dip the rice paper in warm water, lay on a cloth to absorb excess water, add the fillings and roll carefully.

Mince the garlic and finely chop the onion and chilies.

Heat chili oil, sauté the garlic, add the onion and chilies, then the water, vinegar and sugar, and thicken with starch slurry. Serve with the rolls.