Vietnamese Fresh Spring Rolls with chicken

Ingredients

• Rice Paper Wrappers

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

  14 servings or 1.4kg

• Lettuce

  Butterhead (includes boston and bibb types), raw

  14 leaf, large or 210g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Chicken Breast

  Deli style lunch meat, roasted chicken - Kroger

  1 serving or 56g

• Garlic

  Raw

  1 clove or 3g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Basil

  Fresh

  1 leaf, whole or 0.5g

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/

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