Vietnamese Fresh Spring Rolls
Fresh Vietnamese spring rolls — rice paper briefly softened in warm water, then rolled tightly around shrimp, noodles and herbs so nothing falls apart when you dip it.
Total time
25 min
Prep
25 min
Cook
0 min
Difficulty
medium
Cuisine
Vietnamese
gluten-free
Ingredients
12rice paper wrappers
300gcooked shrimp, halved
200gvermicelli noodles, cooked
to tastefresh herbs and lettuce
Instructions
1
Dip one rice paper wrapper at a time in warm water for just a few seconds until pliable but not sticky, over-soaking makes it tear as soon as you try to roll it.
2
Lay the softened wrapper flat on a clean surface.
3
Arrange shrimp, noodles, herbs and lettuce in a line just below the centre, leaving a border on each side.
4
Fold the sides in over the filling, then roll tightly from the bottom, tucking as you go, so nothing falls apart when you dip it in the peanut sauce.
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