Vietnamese Fresh Spring Rolls

Ingredients

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  7 oz or 198g

• Rice Paper Wrappers

  Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)

  1 serving or 100g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  2 leaf, medium or 15g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

Directions

1. Prepare vermicelli as per package directions.
2. Sauté shrimp in a little oil for 5-6 minutes until bright pink and cooked through; halve and set aside.
3. Start by softening the rice papers, using 2 stacked papers per 1 spring roll.. Fill a large bowl with warm water. Dip two rice papers very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.
4. Arrange about 4 mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves. Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
5. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients and rice papers.
6. Serve as desired and enjoy!
7. Recipe inspired by: http://notenoughcinnamon.com/2013/03/17/how-to-make-vietnamese-fresh-spring-rolls-step-by-step-recipe/

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• Hoisin Chicken Rice Paper Rolls Vietnamese rolls are the perfect party starter, especially when your friends roll their own.