Shrimp Spring Rolls Recipe

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Tuesday, October 24th 2017

Shrimp Spring Rolls

1 cup vermicelli rice noodles
8-12 medium shrimp; unpeeled
4 rice paper sheets (about 12" in diameter)
4 lettuce leaves
20 mint leaves
1 bunch cilantro

Pour an abundant amount of hot water into a medium-sized heat-resistant bowl. Place rice noodles in bowl for 15 to 20 mins, or until soft. Boil the shrimp in water until just pink. Peel and halve lengthwise, gently scrape out any veins.

Moisten the rice paper by soaking it in large bowl filled with hot water for no more than 20 seconds. Let dry slightly before working with it but do not allow any pieces to stick together. Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside.


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