Vietnamese Fresh Spring Rolls

Ingredients

• Rice noodles

  Dry

  3 oz or 85g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Rice Paper

  Three Ladies Brand

  12 sheets or 136g

• Spearmint

  Fresh

  6 tbsp or 34g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  12 leaf, large or 180g

• Mung beans

  Mature seeds, sprouted, raw

  3 cup or 312g

• Carrots

  Raw

  1 ½ small or 75g

Directions

1. Cook the rice noodles according to package directions, then drain and rinse under cold water until cool. Set aside to dry slightly.
2. Heat the olive oil in a skillet over medium heat. Add the shrimp and cook, stirring, until opaque and pink, 5–6 minutes. Transfer to a plate, let cool briefly, then slice each shrimp in half lengthwise.
3. Fill a wide shallow dish with warm water. Working one roll at a time, dip 2 rice paper sheets together for 5–10 seconds until pliable, then lay them on a clean, damp kitchen towel.
4. Layer near the lower third of the wrapper: mint leaves, shrimp halves, 1 lettuce leaf, a small handful of noodles, bean sprouts, and some shredded carrot. Add a few more mint leaves and top with a second lettuce leaf, leaving about 2 inches uncovered on the sides.
5. Fold the sides inward over the filling, then roll up tightly from the bottom to enclose the filling. Repeat with remaining ingredients.
6. Serve right away, or refrigerate up to 1–2 days. For best texture, cover with a slightly damp towel and store in an airtight container.