Gỏi cuốn (Summer Rolls) with Shrimp

Ingredients

• 12 sheets Rice paper wrappers
• about 450 g Cooked shrimp
• about 113 g Rice vermicelli noodles
• 8 large Lettuce leaves
• 1/2 cup Mint leaves
• 1/2 cup Cilantro
• 1 medium Cucumber
• 1 cup Bean sprouts
• 1/2 cup Nuoc Cham dipping sauce (fish sauce based)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring 6 cups of water to a rolling boil in a large pot on high heat (100°C / 100°C). Add the about 113 g of rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the noodles immediately using a colander and rinse them under cold water to prevent sticking, then set aside.
2. 2Thoroughly wash and gently pat dry the 8 large lettuce leaves, 1/2 cup of mint leaves, and 1/2 cup of cilantro. Slice the 1 medium cucumber lengthwise into thin strips, approximately 0.3175 cm thick. Ensure the about 450 g of cooked shrimp and 1 cup of bean sprouts are ready for assembly.
3. 3Fill a shallow dish, wider than the rice paper wrappers, with warm water (about 37.78-43.33°C / 38-43°C). Take one of the 12 sheets of rice paper wrappers and submerge it in the warm water for 15-20 seconds, or until it becomes soft and pliable.
4. 4Carefully lay the softened wrapper flat on a clean, dry surface. Arrange a small portion of the cooked about 113 g of rice vermicelli noodles (about 2 tablespoons), one of the 8 large lettuce leaves, a few of the 1/2 cup of mint leaves, a few of the 1/2 cup of cilantro sprigs, a few strips of the 1 medium cucumber, a small handful of the 1 cup of bean sprouts, and 2-3 pieces of the about 450 g of cooked shrimp on the lower third of the wrapper, leaving about 2.54 cm clear on the sides.
5. 5Fold the bottom edge of the wrapper up and over the filling, tucking it in tightly. Then, fold both the left and right sides of the wrapper inward towards the center. Continue to roll the wrapper tightly from the bottom towards the top, creating a compact cylinder.
6. 6Repeat steps 3, 4, and 5 with the remaining 11 sheets of rice paper wrappers and the rest of the prepared ingredients until all 12 rolls are assembled.
7. 7Serve the finished summer rolls immediately with the 1/2 cup of Nuoc Cham dipping sauce on the side for dipping.

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