Vietnamese Spring Rolls

INGREDIENTS:

7 round rice papers 22cm.

1 cup bean sprouts

50gr rice vermicelli noodles

11 small boiled shrimp

7 lettuce leaves (soft)

14 mint leaves

INSTRUCTIONS :

1. Cook the noodles according to the packaging instructions.

2. Remove the stalk from the lettuce, place the noodles with the bean sprouts in a lettuce leaf and wrap.

3. Fill a deep dish with lukewarm water and place the rice paper inside for 2 “. Then put it on a cutting board with its smooth surface facing down which should be the outside of the rolls.

4. Peel and clean the shrimp, cut them in half and place them on the bottom of the rice paper, putting the mint leaves in between.

5. Then take the roll with the lettuce -the bean sprouts and the noodles- and put it in the middle of the rice paper, folding its left and right edges inwards.

6. Starting from the top, wrap to cover the filling and continue wrapping gently, until the shape is complete.

7. Serve with accompanying sauces such as sweet chilli sauce, peanut sauce or hoisin sauce!