A2. Spring Rolls (2) Recipe

Time30m

Serves2

Crispy and fresh spring rolls filled with a delightful mix of vegetables, served with a tangy dipping sauce.

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Ingredients

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1
Prepare the Vermicelli Noodles
Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water, then set aside.
2
Soften the Rice Paper Wrappers
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft. Remove and lay it flat on a clean surface.
3
Assemble the Spring Rolls
On the softened rice paper, layer a lettuce leaf, a small handful of vermicelli noodles, a few shrimp, carrot, cucumber, mint, and cilantro. Be careful not to overfill.
4
Roll the Spring Rolls
Fold the sides of the rice paper over the filling and then roll from the bottom up tightly to form a spring roll. Repeat with the remaining wrappers and filling.
5
Serve
Cut each spring roll in half and serve with peanut dipping sauce on the side.