Fresh Spring Rolls
Light, translucent rice paper rolls filled with shrimp, herbs and vermicelli noodles.
Ingredients
- 12 rice paper wrappers
- 200g cooked shrimp, halved
- 100g vermicelli noodles, cooked
- 1 carrot, julienned
- 1 cucumber, julienned
- Fresh mint, coriander and lettuce leaves
- Peanut dipping sauce
Method
Soften each rice paper wrapper briefly in warm water. Lay a lettuce leaf and a small amount of noodles, carrot, cucumber and herbs on the wrapper.
Place two shrimp halves near the edge, cut-side up so they show through.
Fold in the sides and roll up tightly like a burrito. Repeat with the remaining wrappers and filling.
Serve with peanut dipping sauce.
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