7 Servings 5 min Cook
16 Oz Rice Noodles
1/2 Tbsp Olive Oil
6 1 Oz Shrimp
14 Serving Rice Paper Wrappers
1 Cup Spearmint
14 Leaf, large Lettuce
3 Cup Mung Beans
1 Large (7-1/4" to 8-/1/2" long) Carrots
Prepare vermicelli as per package directions.
Sauté shrimp in a little oil for 5-6 minutes until bright pink and cooked through; halve and set aside.
Start by softening the rice papers, using 2 stacked papers per 1 spring roll.
Fill a large bowl with warm water.
Dip two rice papers very carefully and gradually for about 1 minute, until totally soften.
Lay rice papers on a clean cloth.
Arrange about 4 mint leaves at the bottom of the rice paper, then about 4 shrimp halves.
Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!).
Add additional mint leaves.
Top with a second lettuce leaf.
Always keep about 2 inches uncovered on each side.
Fold uncovered sides inward, then tightly roll the rice paper.
Repeat with remaining ingredients and rice papers.
Serve as desired and enjoy!
Recipe inspired by: http://notenoughcinnamon.