Starter: Vietnamese Spring Rolls

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Starter: Vietnamese Spring Rolls Ingredients

10 Shrimp peeled	1/2 cup Fresh cilantro
10 Rice paper rounds	1 tablespoon Ginger grated
5 Red leaf lettuce leaves, halved	1/4 cup Unseasoned rice vinegar
2 ounces Rice vermicelli boiled 1 min, rinced with cold water and drained	1/4 cup Lime juice
1 cup Bean sprouts	1/4 cup Soy sauce
1 Carrot small, peeled, shredded	2 teaspoon Sugar
5 Green onion	1 teaspoon Crushed red pepper
1/2 cup Fresh mint	1 teaspoon Peanuts chopped, roasted

Instructions for Starter: Vietnamese Spring Rolls

1. For the Shrimp: Bring a medium saucepot of salted water to a boil over medium-high heat. Add the shrimp and simmer until pink and just cooked through, about 2 to 3 minutes. Set aside until cool enough to handle, then cut each shrimp in half lengthwise.

2. For the Rice Paper: Fill a shallow dish with warm water. Working with 1 rice paper wrapper at a time, dip in the warm water until pliable, about 30 seconds to a minute.

3. T 0 Assemble: Place one rehydrated wrapper on a worksurface and place a piece of red lettuce on the lower half of it, leaving a 3/4 inch borders on the sides. Place a small amount of the rice vermicelli, bean sprouts, carrots, and green onions on top of the
lettuce.

4. Fold the sides in and begin to roll one turn from the bottom. Place two shrimp halves (cut side down) and several mint and cilantro leaves on the roll and continue to roll tightly. Cut each roll in half diagonally and serve with dipping sauces.

Dipping sauce is made with last 7 ingredients

Main Ingredient: ShrimpCuisine: Asian

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