Ingredients
Scale
- 4 ounces vermicelli or rice noodles
- 18 medium shrimp, peeled and deveined, tails on
- Pinch of salt
- ½ lemon
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh cilantro
- 1 cup baby or butter lettuce leaves
- 1 medium Persian or English cucumber, halved lengthwise, seeded and thinly sliced into 4-inch-long strips
- 1 red bell pepper, seeded and thinly sliced into 4-inch-long strips
- 1 large carrot, peeled and thinly sliced into 4-inch-long strips
- 12 (8-inch) rice wrappers
- 1 teaspoon finely chopped peanuts (optional)
- Store-bought or homemade nước chấm, hoisin or peanut dipping sauce(s)
Instructions
- Set up prepared vegetables, herbs and peanuts, if using; set aside.
- Prepare noodles according to directions; set aside. In same pot, fill half full with water and bring to a boil. Add shrimp, salt and juice from lemon; remove pot from burner and let stand on unheated burner for about 5 minutes, or until shrimp are cooked through and a pinkish orange color. Drain, then let cool; remove tails and cut in half lengthwise.
- For rice paper wrappers: Fill a large shallow bowl with water. Dip one rice paper wrapper into water to soften; lay wrapper flat on prep surface.
- To assemble spring rolls: Place a lettuce on lower third of wrapper, top with a small mound of noodles, layer on a few carrots, cucumber strips, peppers and herbs. Fold lower edge of rice paper around fillings. (If not stretchy, let wrapper sit for another minute or two, and it will become more pliable.) At seam, add three shrimp halves, cut side up, then fold in sides of rice wrapper and finish rolling wrapper tightly to form a tight cylinder.
- Repeat to make 12 total rolls, and cover with damp paper towel until serving. Serve with small bowls of favorite dipping sauce(s) and chopped peanuts, if using.
- Prep Time: 45
- Cook Time: 10
- Category: Shrimp
Keywords: Shrimp, Shrimp Recipe, Vietnamese Shrimp Spring Rolls