Vietnamese Shrimp Spring Rolls

Vietnamese Shrimp Spring Rolls are light and refreshing, filled with fresh shrimp and crisp vegetables, perfect for a healthy appetizer or light meal.

Ingredients:

12 large shrimp, peeled and deveined
12 rice paper wrappers
3 ounces rice vermicelli
1 cup shredded lettuce
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup bean sprouts
1 carrot, julienned
1 cucumber, julienned
Dipping sauce of choice such as hoisin or peanut sauce

Instructions:

Boil shrimp in salty water for two to three minutes, or until they are fully cooked

Let it cool down after draining

Follow the directions on the package to cook the rice vermicelli

Remove the water and set it aside

Put warm water in a big bowl

For a few seconds, dip one rice paper wrapper into the water to make it soft

Open the package and place it flat on a clean surface

Put some lettuce, mint, cilantro, bean sprouts, cucumber, chilies, and a few shrimp halves in the middle of the wrapper

Like a burrito, fold the sides of the wrapper over the filling and then roll it up tight

Do it again with the rest of the ingredients

You can serve the spring rolls with any sauce you like

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