Vietnamese Summer Rolls

Ingredients

• 16 round rice paper wrappers (8.5 inch)
• 115 g dried rice vermicelli
• 24 medium shrimp (450 g), peeled, deveined, cooked
• 16 butter or green leaf lettuce leaves
• Bean shoots
• 3 scallions, slivered
• Daikon radish
• 1 cup shredded carrot
• 4 Persian cucumbers, matchsticks
• 1 cup shredded red cabbage
• Bunch of mint
• Bunch of coriander
• Peanut sauce or nuoc mam cham to dip

Method

1. Cook the vermicelli, drain, cool.
2. Soften a wrapper in warm water. Lay on lettuce, noodles, veg, herbs, 3 shrimp.
3. Fold the sides in, roll tight. Repeat.
4. Serve with peanut sauce.

Notes

Made it 3 times.