Vietnamese Fresh Spring Rolls

Ingredients

• Rice noodles

  Dry

  4 oz or 113g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Shrimp

  Crustaceans, mixed species, raw

  7 oz or 198g

• Rice Paper

  Three Ladies Brand

  14 sheets or 159g

• Spearmint

  Fresh

  1 cup or 91g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  14 leaf, large or 210g

• Mung beans

  Mature seeds, sprouted, raw

  3 cup or 312g

• Carrots

  Raw

  1 large or 72g

Directions

1. Prepare rice noodles according to package directions and rinse with cold water to cool.
2. Sauté shrimp in oil over medium heat for 5-6 minutes until bright pink and cooked through. Halve and set aside.
3. Soften the rice papers by dipping two at a time in warm water for about 1 minute until fully soft. Lay on a clean cloth.
4. On the rice paper, arrange 4 mint leaves, 4 shrimp halves, a lettuce leaf, a small handful of vermicelli, and a small handful of bean sprouts. Add additional mint leaves and top with a second lettuce leaf, leaving about 2 inches uncovered on each side.
5. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients.
6. Serve immediately or store in the fridge for up to 2 days.

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