For Spring Rolls
10-12 rice paper wrapper
18-20 pcs shrimps
½ cucumber, cut into thin, long strips
1 carrot, cut into thin, long strips
50 g vermicelli or rice noodles
1 bunch of mint or cilantro/ parley or basil (or all)
10-12 lettuce or any salad leaves, cut into smaller pieces
2 Tbsp finely chopped ginger
¼ cup rice vinegar
⅛ cup soy sauce
1 clove garlic
2 tsp sugar
⅛ cup water
1 tsp sesame oil
- Start with preparing vermicelli or rice noodles by cooking in boiling water as per package instructions.
- Cook shrimps in a pan or skillet by adding ½ cup of water, you may add 1 tsp of salt to add a bit of taste. Cover the pan and let it simmer until all shrimps turn pink. Peel once cooled and cut each shrimp into half, lengthwise.
- Wrap and roll. Pour some warm water on a shallow bowl or deep plate. Dip and soak the rice paper wrapper (1 or 2 at a time) until it becomes soft and jelly like. Lay the soak rice paper wrapper flat on a plate. Next is, line 3-4 halves of shrimps at the bottom third of the wrapper , layer with cucumbers and carrots then some vermicelli noodles and lastly the greens. Then tuck the ends inside and roll as tight as you can.
- To make the sauce, just mix all ingredients until sugar is dissolved.