Vietnamese Summer Rolls

2 oz. sugar
½ oz. chili garlic sauce
1 ½ fl. oz. Thai fish sauce
1 tsp. cornstarch

8 oz. carrots, julienne, blanched and cooled
11 ½ oz. Sugar Snap Peas, blanched to 165°F and cooled

The Rolls:
12 oz. rice vermicelli noodles (raw, 2 ½ oz.)
24 shrimp, 51-60 count, peeled and deveined,

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