​Vietnamese Spring Rolls ​
​
​INGREDIENTS:
  • 30-35 pieces cooked shrimps, peeled, deveined and sliced in half lengthwise.
  • 20 edible rice papers
  • lettuce leaves
  • shredded carrots
  • cilantro
  • cucumber, seeded and sliced into 2 inches length
  • vermicelli noodles, cooked according to packaging direction   (I cooked 3 bundles of noodles using the brand below)
  • Sweetened chili sauce or sweet and sour sauce for dipping

​***TIPS for cooking Vermicelli noodles:  
* Soak vermicelli noodles in warm water for 10 minutes. Drain. 
* In a medium pot, boil 3 cups of water. Add the noodles. Cook for 1 minute. 
* Remove from heat. Drain and rinse in cold water. 
* Wait for 15 minutes. Noodles should be dry before using.

​*** This recipe yields 20 spring rolls.

​
How to Wrap:
  • Take one piece of rice paper at a time.
  • Dip it into warm water for 5 seconds.
  • Place it on a plate.
  • Add ingredients. Please see photo above.
  • Wrap it up to roll. 
  • Serve with dipping sauce.


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