Ingredients
- 1/8th of a Package Vermicelli Rice Noodles
- 20 Extra Thin Rice Papers (if you want to single roll you will only need 10)
- 10 Shrimp – Size 16/20 (shelled, deveined and cooked and sliced in half)
- 1 Cup Lettuce (shredded)
- 1 Cup Carrot (thin matchstick)
- 1 Bunch Green Onion/aka Scallion (cut to 6” long)
- 1 Cup of Fresh Bean Sprouts (washed well)
- 10 Mint Leaves (cut in half lengthwise)
- ½ Cup Fresh Cilantro leaves
- ½ Cup Fresh Basil (chopped)
Instructions
- Cook the vermicelli noodles and plunge into a bowl of ice water before using.
- When they cool drain and set aside.
- Dampen a clean kitchen towel and lay flat on the surface that you will be rolling on.
- Chop and prepare all your vegetables before working with the rice paper.
- Soak the rice papers one at a time in a large bowl of warm water.
- Once they are pliable, lay them on your damp kitchen towel.
- If you are using a double wrapper (Nicole’s preference) lay them one on top of the other.
- Start with the vermicelli and layer a small amount in the wrapper then add in the various ingredients (do not overfill).
- Tuck in both the ends of your rice paper and begin rolling like a burrito.
- Place on your dish and start the next one.
- Serve with our Asian Peanut Sauce or an Asian chili sauce that you can purchase in most grocery stores.
Watch How To Make It
