Ingredients
- 18 medium shrimp peeled and deveined
- 2 ounces rice vermicelli noodles
- 1 cucumber cut into thin matchsticks
- 1 carrot peeled and cut into thin matchsticks
- 1 red bell pepper cut into thin matchsticks
- 12 fresh mint leaves
- 6 large pieces of butter lettuce tough stems removed
- 6 large rice paper sheets 22cm
- Warm water for rolling spring rolls
Instructions
- Cook the shrimp in boiling water for 2-3 minutes until pink and opaque. Drain and let cool.
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
- Prepare the vegetables by cutting the carrot, cucumber, and bell pepper into thin matchsticks.
- Fill a large bowl with warm water. Dip one rice paper sheet into the water for about 5-10 seconds until soft but still slightly firm.
- Place the softened rice paper on a clean, flat surface. Lay a piece of lettuce on the bottom third of the rice paper.
- Add a small amount of rice vermicelli noodles, a few matchsticks of carrot, cucumber, and bell pepper, and a few mint leaves on top of the lettuce.
- Place 3 shrimps on top of the vegetables.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining ingredients.
