Ingredients

• 2 ounces rice vermicelli noodles. (I use more.) (I’ve also have used Pho Rice Noodles from Lotus Foods.)
• 8 spring roll wrappers (8.5-inch diameter) (I buy the Blue Dragon brand.)
• 8 large, cooked shrimp, peeled, deveined and cut in 1/2 (I use jumbo size & have doubled amount)
• 2 Iceberg lettuce leaves, chopped (I double this amount.)
• 3 T. chopped fresh mint leaves
• 3 T. chopped fresh cilantro
• 1 1/3 T. chopped fresh Thai basil (I’ve never used.)
• I added shaved/grated carrots

Directions

• Gather all ingredients.
• Boil noodles in lightly salted water per package instructions. They should be tender, yet firm to bit, generally 3-5 minutes. Drain. Cool.
• Cook and half shrimp. (I cook in olive oil and add a pinch of salt.)
• Chop lettuce, mint, cilantro. Grate or shave carrots.
• Prepare spring roll wrapper. (I fill a large bowl with hot water and dip the wrapper in it for at least 1 minute, allowing it to soften.
• Lay wrapper flat (I use a cutting board.), Place shrimp halves in a row across the center, add noodles, lettuce, mint, cilantro, carrots and basil, if using. Leave about 2″ uncovered on each side.
• Fold uncovered sides inward, then tightly roll the wrapper and tuck in the ends to form a neat roll shape.

Notes

• I do not place the wet wrapper on a paper towel as it often sticks to the towel.
• These are enjoyed with a variety of dipping sauces. For example, Sweet Chili sauce.
• They may be filled with cooked chicken, mushrooms, julienned cucumbers, bean sprouts and other herbs.
• We enjoy ours fresh. Some deep fat fry them.