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, ...