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Vietnamese Spring Rolls Recipe

   
 

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     Vietnamese Spring Rolls

Category   Appetizers
Sub Category   None
Servings   8

Ingredients
2 oz rice noodles
8 rice wrappers (8.5 inch diameter)
16 lrg cooked shrimp, peeled and halved
1 and 1/3 Tbsp chopped fresh Thai basil
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh cilantro
2 leaves lettuce, chopped
1/4 c. cucumber, cut into matchsticks
1/4 c. carrot, cut into matchsticks
 

Instructions
Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes or until al dente, and drain. Fill a glass pie pan with hot water.
Dip one wrapper into the hot water for a second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, lettuce, cucumber, carrot and top with two more shrimp halves, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the second set of shrimp.
Repeat with remaining ingredients. Serve with Peanut sauce.


Originally Submitted
10/6/2014





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