| 1 | lb | Shrimp, shelled and deveined |
| 2 | ts | Salt |
| 2 | | Garlic cloves |
| 2 | | Shallots |
| 2 | ts | Sugar |
| 1/4 | ts | Black pepper |
| 1 | tb | Toasted rice powder |
| 1 | tb | Vietnamese fish sauce (nuoc mam) |
| 2 | tb | Ice water |
| | Vegetable oil to oil your hands |
| | Three 6-inch long canned sugar cane sections |
| 1 | | Cucumber, peeled and cut into thin slivers |
| 1 | c | Fresh mint leaves |
| 1 | c | Fresh coriander leaves |
| | Twelve butter or red leaf lettuce leaves |
| | Twelve 8-inch round dried rice papers |
| | DIPPING SAUCE |
| 4 | | Garlic cloves |
| 2 | | Fresh Serrano chiles |
| 2 | tb | Sugar |
| 6 | tb | Vietnamese fish sauce (nuoc man) |
| 4 | tb | Fresh lime juice |
| 6 | | To 8 tablespoons water |
