Vietnamese Spring Rolls

• 3-58 ounces, weight Rice Vermicelli Noodles
• 12 pieces Rice Wrapper Or Rice Paper
• 1 pound Large Shrimp, Cooked And Peeled
• 6 pieces Romaine Leaves, Torn Into About 1x4 Inch Pieces
• 1 whole Cucumber, Cut Into Thin Matchsticks
• 2 whole Carrots, Cut Into Thin Matchsticks
• 1 whole Bell Pepper, Cut Into Thin Matchsticks
• 2 whole Green Onions, Chopped If Desired
• 1 bunch Thai Basil, Chopped If Desired
• 1 bunch Mint, Chopped If Desired
• 1 bunch Cilantro, Chopped If Desired

1. Soak noodles in warm water for 20 minutes.
2. Boil 5 cups of water, drop noodles in and cook for 1 minute.
3. Drain and rinse in colander.
4. Prepare the shrimp, vegetables and herbs.
5. Set up your assembly station!
6. Place warm water in a shallow pan (I use my round stir fry pan) and dip wrapper into shallow pan for 4 seconds.
7. Remove wrapper and place on flat surface.
8. Place shrimp (I halved them) on the top third of the wrap.
9. Place lettuce and other desired veggies on the bottom third of the wrap.
10. Place vermicelli noodles, basil, mint and cilantro on top of the veggies.
11. Start to roll from the bottom.
12. Roll tightly until you cover the shrimp.
13. Fold the ends in, as if you are rolling a burrito.
14. Place on the plate, shrimp side up!

noodles, rice, shrimp, romaine, cucumber, carrots, bell pepper, green onions, basil, if, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vietnamese-spring-rolls-3/ (may not work)