12 servings/24 roll
Spring Rolls
- 4 ounces dried rice vermicelli noodles
- 24 medium shrimp, peeled and deveined
- 1 cup shredded carrots
- 2 cups bibb lettuce
- 1/2 cup fresh cilantro or flat leaf parsley
- 1/2 cup fresh mint
- 1 bunch chives
- 24 – 81/2-inch round rice paper wrappers
- 1/2 cup warm water
Sauce
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon fish sauce
- 1 tablespoon finely shredded carrot
- 1 teaspoon minced garlic
- 1 teaspoon minced hot pepper
Cook rice noodles in boiling water for three minutes. Drain and rinse under cold water. Drain well and set aside. Cook shrimp in lightly salted boiling water for 11/2 -2 minutes. Cool in ice water bath. Remove to paper towels to dry. Halve each shrimp lengthwise and set aside. Pour 1 cup warm water in shallow dish like a pie plate. Place one rice paper in water and soak for 30-45 seconds until it begins to soften. Remove to a clean cutting board. Place a row of cilantro leaves all the way across lower one-third of rice paper; top with a row of mint leaves. On top of noodles place 2 pieces of the bibb lettuce and then the shredded carrot and a couple of chives. Place 2 pieces of shrimp, pink side down, end to end, down the middle of the paper. Tuck bottom of rice paper over rice noodles, lettuce, and carrot and begin to roll. Once over the shrimp, fold in corners and tightly finish the roll. Set, seam side down, on large plate. Repeat with remaining ingredients.
For the sauce: Whisk together the water, sugar, vinegar and fish sauce until sugar is dissolved. Add remaining ingredients and allow to sit at least one hour before serving.
Can be made 24 hours in advance.
