vietnamese fresh spring rolls

Name: Vietnamese Fresh Spring Rolls
Cuisine: Asian
Ingredients: 2 ounce(s) rice vermicelli; 8 - rice wrappers; 8 large shrimp,cooked peeled, deveined and cut in half; 1 1/3 tablespoon(s) chopped fresh thai basil; 3 tablespoon(s) chopped fresh mint leaves; 3 tablespoon(s) chopped fresh cilantro; 2 - baby lettuce leaves

(2 RATINGS)

141 Pinches 1 Photo

ShawnE E

southern, PA

Updated on Apr 11, 2011

I haven't tried this one yet but it sounds so.... Tasty!! ENJOY! *not my pic*

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Ingredients

2 ounces rice vermicelli
8 - rice wrappers
8 large shrimp,cooked peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 - baby lettuce leaves

How To Make vietnamese fresh spring rolls

Step 1

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.
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