Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 0.5 (12 ounce) package rice paper sheets; 1 (1 1/2 ounce) package cellophane noodles; 1 head butter lettuce, roughly chopped; 1 bunch basil, stems removed and torn into pieces; 1 bunch cilantro, stems removed and roughly chopped; 1 bunch mint, stems removed and torn; 2 cups carrots, cut into matchsticks; 1/2 lb cooked shrimp, shell-off and cut in half lengthwise

8 ingredients

8 steps

Ingredients

0.5 (12 ounce) package rice paper sheets
1 (1 1/2 ounce) package cellophane noodles
1 head butter lettuce, roughly chopped
1 bunch basil, stems removed and torn into pieces
1 bunch cilantro, stems removed and roughly chopped
1 bunch mint, stems removed and torn
2 cups carrots, cut into matchsticks
1/2 lb cooked shrimp, shell-off and cut in half lengthwise

Directions

1

Bring water in a medium saucepan to a rapid boil.
2

Submerge cellophane noodles in water until just softened, about 30-45 seconds.
3

Remove and reserving hot water, drain.
4

Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
5

Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
6

Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
7

Fill with all ingredients, being careful not to overfill.
8

Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.