Ingredients:
- Rice Paper Wrappers: 8 sheets
- Rice Vermicelli: 2 ounces
- Shrimp: 8 pieces, cooked and halved
- Lettuce Leaves: 2, torn into smaller pieces
- Fresh Herbs: Mint, cilantro, and Thai basil (to taste)
- Vegetables: Julienne carrots, cucumber, and bean sprouts
- Dipping Sauce: Hoisin sauce, peanut sauce, or a mix of lime juice, fish sauce, and chili.
Instructions:
- Prepare the Vermicelli: Cook the rice vermicelli according to the package instructions. Drain and set aside.
- Soften the Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until soft. Lay it flat on a clean surface.
- Assemble the Rolls: Place a small amount of vermicelli, shrimp, lettuce, herbs, and vegetables in the center of the wrapper. Fold the sides inward, then roll tightly from the bottom up, like a burrito.
- Repeat: Continue with the remaining wrappers and filling.
- Serve: Pair with your favorite dipping sauce and enjoy!
These fresh spring rolls are light, healthy, and perfect for any occasion. Let me know if you’d like tips for variations or additional recipes! 🥢🌱