Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls

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serves 8

50 minutes

Ingredients

• 2 ounces rice vermicelli
• 8 (8.5-inch-diameter) rice wrappers
• 8 large cooked shrimp, peeled, deveined, and cut in half
• 2 chopped lettuce leaves
• 3 tablespoons chopped mint leaves
• 3 tablespoons chopped cilantro
• 1⅓ tablespoons chopped Thai basil

Instructions

1. Bring a large pot of lightly salted water to a boil.
2. Stir in the vermicelli and return to a boil. Cook, stirring occasionally, until the pasta is tender yet firm, 3 to 5 minutes.
3. Fill a large bowl with warm water. Dip the wrappers, one at a time, into the water for 1 second to soften.
4. Lay 1 wrapper flat. Place 2 shrimp halves in a row across the center, then add some of the vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches on each side. Fold the sides inward, then tightly roll the wrapper. Repeat with the remaining ingredients.