Gỏi cuốn tôm (Shrimp Spring Rolls)

Ingredients

• 8 sheets Rice paper wrappers
• 16 pieces Cooked shrimp, peeled and deveined
• 1 cup Rice vermicelli noodles, cooked
• 1/2 cup Fresh mint leaves
• 1/2 cup Fresh cilantro leaves
• 8 leaves Lettuce leaves
• 1/2 cup Carrots, julienned
• 1/4 cup Nuoc Cham dipping sauce (fish sauce based)

Instructions

1. 1Prepare your ingredients: ensure the 1 cup of rice vermicelli noodles are cooked, the 1/2 cup of carrots are julienned into thin matchsticks, and the 1/2 cup of fresh mint leaves and 1/2 cup of fresh cilantro leaves are clean and ready. Have the 8 leaves of lettuce leaves washed and dried.
2. 2Fill a shallow dish or bowl with warm water. Dip one of the 8 rice paper wrappers into the warm water for about 15-30 seconds, or just until it becomes soft and pliable. Be careful not to oversoak it, or it will tear.
3. 3Carefully lay the softened rice paper wrapper flat on a clean, damp work surface or cutting board. Arrange the fillings on the bottom third of the wrapper, leaving a small border on the sides. Place one of the 8 lettuce leaves, then a portion of the 1 cup of cooked rice vermicelli noodles, followed by some of the 1/2 cup julienned carrots, and finally, 2 pieces of the 16 cooked shrimp.
4. 4Add a few of the 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro leaves on top of the other fillings. Gently fold the left and right sides of the rice paper wrapper inward over the filling, then tightly roll the wrapper up from the bottom edge, enclosing all the ingredients.
5. 5Repeat steps 2 through 4 with the remaining 7 rice paper wrappers and the rest of the ingredients to make a total of 8 spring rolls.
6. 6Serve the Gỏi cuốn tôm immediately with the 1/4 cup of Nuoc Cham dipping sauce on the side for dipping.

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