PREPARATION:

Summer Rolls:

1. Pour 2 cups hot water into a large mixing bowl and add the cellophane noodles. Soak the noodles until softened, about 20 to 30 minutes. Drain the excess water from the noodles and pat dry with paper towels. Cover and set aside.
2. In a medium saucepan, combine 4 cups water, the ginger, lemon halves, soy sauce, sugar, bay leaves, green onion, cloves, garlic, salt black pepper and cayenne. Bring the mixture to a boil over high heat.
3. Carefully add the shrimp to the boiling soy sauce mixture and boil for 2 minutes. Remove the pan from the heat and allow the shrimp to stand in the hot mixture for 2 more minutes, until cooked through.
4. Using a slotted spoon, remove the shrimp from the cooking liquid and place in a small mixing bowl. When the shrimp are cool enough to handle, slice in half lengthwise. Using a fine-mesh strainer, strain and reserve ½ cup of the shrimp cooking liquid for the Asian Dipping Sauce.
5. Fill a shallow dish (about 9 inches wide or larger) with warm water. Make sure it's not too hot or the rice paper will tear easily. Place a clean, dry kitchen towel next to the dish. Submerge 1 rice paper wrapper in the warm water and soak it until it is softened, about 30 seconds. Carefully remove the rice paper wrapper from the water and lay it flat on the towel. (Don't worry about drying the top of the rice paper; the excess water will help it stick together better.)
6. Place 1/3 cup of the soaked cellophane noodles on the rice paper, about 1 inch from the bottom. Leave about 1 inch on each side too. Arrange 4 mint leaves and 4 cilantro leaves over the noodles. Layer 4 shrimp halves on top of the herbs. Place 3 to 4 bite-size pieces of lettuce over the shrimp and pile about 2 tablespoons of shredded carrots on top.
7. Pull the bottom inch of the rice paper over the filling and roll halfway up the rice paper. (Make sure that you wrap tightly, but be gentle so the wrapper doesn't tear.) Fold the sides over the filling and continue to roll up like and egg roll. Place the summer roll, seam side down, on a large plate and cover with a damp paper towel. Repeat the process with the remaining rice paper wrappers and filling.
8. Serve immediately with the dipping sauce, or refrigerate, covered with damp towels, for up to 1 hour before serving.

Asian Dipping Sauce:

1. Combine all the ingredients in a small mixing bowl and whisk until well blended.
2. Set aside until needed and stir well before serving.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.