Spring Rolls
Fresh Vietnamese rolls with shrimp and vegetables
Ingredients
- 12 rice paper wrappers
- 200g cooked shrimp
- Rice vermicelli, cooked
- Lettuce leaves
- Fresh herbs (mint, cilantro, basil)
- Carrots, julienned
- Peanut dipping sauce
Instructions
- Soak rice paper in warm water until soft
- Place on clean surface
- Layer lettuce, noodles, shrimp, herbs, and carrots
- Fold sides in and roll tightly
- Slice in half diagonally
- Serve with peanut sauce
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