Snack · 25 min · vietnamese

Fresh Shrimp Spring Rolls

Ingredients

• 4 sheets Rice paper
• 8 Shrimp
• 1/2 cup Rice vermicelli
• 4 leaves Butter lettuce
• 8 leaves Mint
• 1/4 cup Peanut sauce

Steps

1. Cook the rice vermicelli according to the package (usually a 5-minute soak in hot water), drain, and snip into shorter lengths with kitchen scissors so the rolls are easier to bite.
2. Poach the shrimp: simmer a small pot of salted water, add the shrimp, and cook 2 minutes until pink and curled into a C shape; cool under cold running water and pat dry.
3. Set up a rolling station: a wide shallow dish of warm water, and a damp cutting board or clean damp towel as your work surface.
4. Dip one rice paper sheet in the warm water for 3 to 5 seconds — it should still feel slightly stiff — and lay it flat; it will soften fully in a minute.
5. Layer on the lower third of the wrapper: a lettuce leaf, a small tangle of noodles, 2 shrimp cut-side up, and 2 mint leaves.
6. Fold the bottom edge up over the filling, fold in the sides, and roll tightly like a burrito.
7. Repeat with the remaining wrappers, keeping finished rolls under a damp towel so they don't dry out.
8. Serve at room temperature with the peanut sauce for dipping; rolls are best eaten within a few hours.

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