Vietnamese Summer Rolls
- 16 medium shrimps, shelled and deveined (about 3 ½ oz)
- 3 oz rice vermicelli noodles
- 2 Manoa lettuce leaves, halved (about ½ cup)
- ½ cup bean sprouts
- ½ cup carrot, julienned
- 16 Thai basil leaves
- 16 mint leaves
- ¼ cilantro, chopped
- 1 green onion, cut into 4 inch strips
- 4 sheets rice paper
- 1 cup nuoc mam (Vietnamese dipping sauce - see recipe)
- In a small pot, bring water to a boil and cook shrimp until pink (about 2 minutes). Drain and set aside.
- Soak dry vermicelli noodles in warm water for 15 minutes and drain. Set aside.
- Lay rice paper in warm water, one sheet at a time. Lay on a flat, wet surface.
- Stack mint, cilantro, carrot, basil, bean sprouts, and lettuce leaves on one end of the rice paper, mint leaves on the bottom, approximately 1-inch from the end.
- Place the 4 shrimp in the middle of the rice paper, next to the vegetables. Place the vermicelli noodles on top of the shrimp.
- Lay the green onions next to the shrimp. Fold the rice paper (the end nearest you) up and then fold in the sides. Roll the rice paper upwards, into a tight roll.
- Cut the summer rolls into 4 pieces each and serve with nuoc mam dipping sauce.