Shrimp Summer Rolls

Makes  about 12 rolls

1             5-ounce package vermicelli rice noodles
½            head purple cabbage, cut to fit the feed tube
½            head romaine lettuce
1             English cucumber, trimmed
1             mango, peeled and pitted
1             large carrot, washed and peeled
12           large round rice paper wrappers
18           cooked medium shrimp, peeled, deveined, and split in half lengthwise
                fresh cilantro leaves
                fresh mint leaves

Nutritional information per serving (1 roll):Calories 86 (5% from fat) • carb. 17g • pro. 4g • fat 0g • sat. fat 0g • chol. 30mg • sod. 158mg • calc. 34mg • fiber 2g

1. In a medium pot, cook the vermicelli until chewy and tender. Drain and rinse with cold water. Reserve until ready to use.
2. Insert the medium slicing disc in the Cuisinart Food Processor. Slice the cabbage on High, and then transfer to a small bowl. Repeat with the romaine, cucumber, and mango.
3. Trim the carrot to fit into the feed tube horizontally. Slice on High. Gather the carrot slices together and stack back into the feed tube still horizontally, but turning 90° so that batons are created when sliced again. Transfer to a bowl and reserve.
4. Assemble the summer rolls. In a shallow baking pan, dip a rice wrapper in warm water to cover for 10 seconds. Lay the soaked rice paper on a prep board and let sit for additional 20 seconds until soft and pliable.
5. Arrange 3 pieces of shrimp and a small selection of vegetables, noodles, and several cilantro and mint leaves together in the bottom third of the rice paper. Fold up the bottom edge to cover, then fold in the sides. Roll tightly. Repeat with the remaining wrappers, shrimp, and vegetables.
6. Cut the rolls into sections and serve with your favorite dipping sauce.