Vietnamese Shrimp Spring Rolls

• 2 Tablespoons Soy Sauce
• 1 whole Lime, Juiced
• 1 pound Fresh Shrimp, Tails Removed, Deveined
• 1 whole Carrot, Peeled, Julienne Sliced
• 1 whole Red Bell Pepper, Seeds And Stem Removed, Julienne Sliced
• 1 whole Cucumber, Peeled, Seeds Removed, Julienne Sliced
• 1 bunch Fresh Mint Leaves
• 1 bunch Fresh Basil Leaves
• 1/2 bunches Fresh Cilantro
• 1/2 heads Red Leaf Lettuce
• 1 package (10 Oz. Size) Fresh Bean Sprouts
• 7 ounces, weight Asian Vermicelli Noodles, Cooked In Hot Water For 3 Minutes, Placed In Cool Water, Drained
• 1 Tablespoon Canola Oil
• 1 package (12 Oz. Size) Spring Roll Rice Paper

1. The prep takes a bit of time, however if you have any helpers, you can always reward them in a short period of time.
2. Start by adding the soy sauce and lime juice to a bowl.
3. Stir, then toss in the shrimp.
4. Stir again, and let marinate for about 20 minutes or so, covered in the refrigerator.
5. Arrange all vegetables and herbs.
6. Strain the cooked vermicelli, and gently squeeze out any excess liquid.
7. Heat a large skillet on medium-low heat.
8. Add in the canola oil, move it around, then add in the shrimp.
9. Cook the shrimp until just orangish in color and opaque on both sides, about 46 minutes.
10. Remove the cooked shrimp from the skillet, and set aside on a plate to cool.
11. Once cooked, slice each shrimp in half, lengthwise.
12. Now the fun part: wrapping.
13. Get a large bowl of warm water ready.
14. Get a wrapping buddy if you can, as it will make this go by a lot quicker.
15. I enlisted by son, who had a blast.
16. Take a spring roll wrapper, and gently submerge it in the warm water for about 30 seconds.
17. Add the wrapper to a plate and let it sit for about 45 more seconds.
18. The coating on the wrapper that was once hard will soften and allow you to begin working with it.
19. I like to keep an edge of the wrapper slightly off of the plate so that I can start the folding process a lot easier.
20. If you let the wrapper sit in the water too long, it will get too soft and not easy to work with.
21. To the wrapper, add a bit of the cooked noodles, a couple of carrots, a couple of bell peppers, a couple of cucumbers, some fresh herbs, the lettuce, and bean sprouts.
22. Fold over, then fold over the edges.
23. Take two of the sliced shrimp and place in the center, then continue to fold.
24. You can also fold them this way should you prefer.
25. After a couple of them, you will get the hang of it.
26. Place these onto a plate of platter lightly moistened paper towels.
27. This prevents the wrappers from hardening up.
28. Continue wrapping.
29. Once you have another layer, add the lightly moistened paper towels once again.
30. Serve alongside nuoc cham, or if you want, make peanut sauce.
31. I like mine with a bit of that great garlic spice with fish sauce and vinegar, hence the nuoc cham.
32. If you want, go ahead and slice them in half, or serve them whole.
33. Spoon a bit of the sauce into the spring roll, and dig in.
34. It truly is a perfect bite with the noodles, fresh herbs, vegetables, and shrimp.
35. Even my kid who is skeptical of vegetables, especially red bell peppers, was devouring them.
36. If you are looking for something to bring to your next party, give these a shot.
37. They are a real crowd pleaser, and pretty to boot!
38. Hope you enjoy!

soy sauce, shrimp, carrot, red bell pepper, cucumber, mint leaves, fresh basil, cilantro, fresh bean sprouts, vermicelli noodles, canola oil, spring roll rice paper

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