This is somewhat tricky, I suggest using 2 rice papers per roll as I had to add a wrap to most of them as they either came apart or stuck to the plate (see photo)😞. Nevertheless, they are delicious especially with the sauce! Makes around 16 spring rolls.
Ingredients:
- 16-32 rice papers
- 100g uncooked vermicelli
- 200g cooked shrimp, peeled and halved as to make 2 identical pieces
- 250g grated carrots
- 100g cucumber, julienned
- Fresh coriander leaves, roughly chopped
- Fresh mint leaves, roughly chopped
- 100ml rice vinegar
- 4 cloves garlic
- 4T soy sauce
- 1t sugar
- Sesame seeds
- Fresh cayenne peppers
Method:
Prepare the vermicelli according to package directions.
To make the sauce, mix the vinegar, soy sauce, sugar and sesame in a serving bowl. Thinly slice the cayenne peppers and garlic and add them. Refrigerate whilst wrapping the rolls.
Assemble the ingredients in bowls, have a large salad bowl ready filled with water for dipping.
Dip 1 or 2 rice paper wraps into the water, let it/them for soak a few seconds, not too long or else it's very difficult to roll.
On a plate or clean chopping board, place the wrapper(s), pink side facing the plate, add about 3-4 pieces of shrimp, 2 cucumber sticks, lengthwise, about a spoon of grated carrots a small amount of vermicelli to cover, finally sprinkle the fresh herbs.
Fold over one half, tucking it firmly under the mixture, then fold the two slide flaps over the remaining half and complete the roll, pressing firmly.
Place on a serving plate and continue until all the ingredients are used.
Serve with lettuce leaves, more fresh mint and the sauce.
Enjoy!
