Vietnamese Fresh Spring Rolls
Shawn A Reed
*not my pic*
2 ozrice vermicelli
8 largeshrimp,cooked peeled, deveined and cut in half
1 1/3 Tbspchopped fresh thai basil
3 Tbspchopped fresh mint leaves
3 Tbspchopped fresh cilantro
2baby lettuce leaves
How to Make Vietnamese Fresh Spring Rolls
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.