<h1>Preparation - 25 minutes</h1>

<p>Slice daikon, carrot, and cucumber into thin, long slices. Shell, devein, and remove shrimp tails.</p>

<h1>Pickled Vegetables - 10 minutes</h1>

<p>Combine 1 cup rice vinegar and 1/3 cup sugar together.</p>

<p>Place cucumber, carrot, and daikon into a container.</p>

<p>Pour enough vinegar and sugar mixture to fully submerge vegetables.</p>

<p>Cover and let stand for at least 1 hour, or transfer to refrigerator for up to a week.</p>

<h1>Shrimp Marinade - 5 minutes</h1>

<p>Combine 2 tablespoons fish sauce, 1 tablespoon water, 2 teaspoons sugar, 2 cloves of garlic, and 1 teaspoon black pepper into a bowl.</p>

<p>Place shrimp into a sealable plastic bag and pour in the marinade.</p>

<p>Seal the bag in a refrigerator for at least 1 hour.</p>

<h1>Prepare Noodles and Shrimp - 5 minutes</h1>

<p>Boil a medium pot of water.</p>

<p>Add in vermicelli and cook for 3 minutes.</p>

<p>Drain in a colander and run under cold water. Set aside.</p>

<p>Grill or cook shrimp over high heat until cooked through.</p>

<h1>Cook Shrimp - 10 minutes</h1>

<p>Fill a large, shallow bowl with hot water.</p>

<p>Place 1 spring roll wrapper in water, let soak until soft, around 15 seconds.</p>

<p>Place 3 shrimp in the center of the wrapper.</p>

<p>Top with lettuce, vermicelli, pickles, mint, and cilantro.</p>

<p>Fold the bottom of the wrapper over the filling, fold over sides around the filling, and roll wrapper shut.</p>

<p>Repeat with remaining wrappers.</p>