INGREDIENTS:
- 14 round rice paper wrappers
- 2 cups rice vermicelli noodles, cooked and cooled down
- 200 g shrimps, cooked, peeled, and sliced in half (lengthwise)
- 14 fresh lettuce leaves
- 3 cups fresh bean sprouts
- 1 cup fresh mint leaves
For the Sauce:
- 4 tbsp rice vinegar
- 4 tbsp fish sauce
- 1 cup water
- 1 tbsp sugar
- 1 garlic clove, crushed (optional)
- 1 tbsp carrots, grated (optional)
HOW TO MAKE:
- Fill a large bowl with warm water.
- Dip rice paper wrappers one by one and soak for about 1 minute or until soften.
- Lay wrappers on a clean cloth.
- Arrange about 4 mint leaves at the bottom of the wrapper, then follow with about 4 shrimp halves.
- Top with a lettuce leaf, a small handful of vermicelli, and a small handful of bean sprouts.
- Add additional mint leaves.
- Top with a second lettuce leaf (always keep about 2 inches uncovered on each side).
- Fold uncovered sides inward, then tightly roll the rice paper.
- Repeat with remaining wrappers.
For the Sauce:
- In a sauce pan, combine rice vinegar, fish sauce, water and sugar.
- Heat until sugar is dissolved, then let cool completely.
- Add garlic and carrots (optional).
- Serve your spring rolls with the sauce and enjoy!
IMAGE: goodmealhunting.com
Also try: Vietnamese Fried Spring Rolls
