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Delicate rice paper rolls packed into a lunch box travel surprisingly well. Light, fresh, and low calorie — they make lunchtime feel like a treat.
Prepare all fillings: cook the vermicelli noodles as per package instructions and cool completely. Julienne the carrot and cucumber; tear lettuce to fit wrappers.
Fill a large shallow dish with warm water. Dip a rice paper wrapper in water for about 7 seconds, then lay flat on a damp kitchen towel—the wrapper will soften quickly.
On the lower third of the softened wrapper, layer on 2 shrimp, a little lettuce, a small handful of noodles, carrot, cucumber, and a few mint leaves. Don't overfill to ensure it rolls tightly.
Fold the sides of the wrapper inward, then tightly roll from the bottom up, encasing the fillings. Repeat with remaining wrappers and ingredients.
For the dipping sauce: Whisk together low sodium soy sauce, rice vinegar, honey, and sesame oil until combined. Serve the freshly rolled rice paper rolls in a lunch box with the sauce in a separate container for dipping. Keep rolls covered with a damp towel until packing to maintain softness.
