Vietnamese Fresh Spring Rolls

Ingredients

• Rice noodles

  Dry

  200g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  454g

• Rice Paper Wrappers

  Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)

  12 servings or 1.2kg

• Spinach

  Raw

  60g

• Kale

  Raw

  60g

• Arugula

  Raw

  60g

Directions

1. Prepare vermicelli as per package directions.
2. Sauté shrimp in a little oil for 5-6 minutes until bright pink and cooked through; halve and set aside.
3. Start by softening the rice papers, using 2 stacked papers per 1 spring roll.. Fill a large bowl with warm water. Dip two rice papers very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.
4. Arrange about 4 mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves. Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
5. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients and rice papers.
6. Serve as desired and enjoy!
7. Recipe inspired by: http://notenoughcinnamon.com/2013/03/17/how-to-make-vietnamese-fresh-spring-rolls-step-by-step-recipe/