Vietnamese Fresh Spring Rolls with Shrimp

Fresh spring rolls wrapped in rice paper, filled with shrimp, vermicelli, cucumber, carrot and fresh herbs. Served with sweet chili dipping sauce – light, healthy and perfect as a starter.

• 8 rice paper wrappers
• 150 g cooked shrimp, halved lengthwise
• 100 g rice vermicelli, cooked and cooled
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 red bell pepper, julienned
• Lettuce leaves
• Fresh mint and cilantro
• Dipping sauce: 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 garlic clove (minced), 1 red chili (chopped)

Method

1. 1
   Cook vermicelli per package; rinse with cold water and drain.
2. 2
   Cook shrimp until pink; halve lengthwise.
3. 3
   Prepare all vegetables and herbs. Mix all dipping sauce ingredients.
4. 4
   Dip a rice paper wrapper in lukewarm water until pliable. Lay on a damp surface.
5. 5
   Place lettuce, noodles, vegetables and herbs near the bottom edge and shrimp near the top.
6. 6
   Fold in the sides and roll tightly. Repeat. Serve with dipping sauce.