Vietnamese Spring Rolls

Ingredients

• Peanut dipping sauce (for serving)
• Fresh cilantro leaves (16 leaves)
• Fresh mint leaves (16 leaves)
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Lettuce (8 leaves)
• Rice vermicelli noodles (100 grams, cooked)
• Shrimp (16 medium, cooked and peeled)
• Rice paper wrappers (8 sheets)

Instructions

1. Fill a large bowl with warm water.
2. Dip one rice paper wrapper into the water for a few seconds until it becomes soft and pliable.
3. Place the softened rice paper wrapper on a clean surface.
4. In the center of the wrapper, place a lettuce leaf and top with a small amount of rice vermicelli noodles.
5. Add 2 shrimp on top of the noodles, followed by some julienned carrot and cucumber.
6. Place 2 mint leaves and 2 cilantro leaves on top of the vegetables.
7. Fold the sides of the rice paper wrapper over the filling, then roll tightly from the bottom to the top, sealing the spring roll.
8. Repeat with the remaining ingredients to make more spring rolls.
9. Serve the Vietnamese spring rolls with peanut dipping sauce.