- Rice paper
- Shrimp; peeled, deveined, tails off, cooked
- Green leaf lettuce
- Vermicelli noodles or bean thread, cooked
- Shredded carrots
- Bean sprouts
- Cucumber, julienned
- Green scallion, cut to wrapper length and split lengthwise
- Suggested sauces: Sweet chili sauce, or peanut-hoisin sauce (equal parts peanut butter and hoisin sauce, plus a couple tablespoons of water to thin out the sauce)
- Prepare all the stuffing ingredients so they are ready to go and easily accessible.
- Heat a pot of water (large enough to fit a whole rice wrapper). You want to water to be as warm as possible without it being too hot to the touch.
- Keeping the rice paper unrolled and as taut as possible (without tearing it), soak the wrapper in water for several seconds until it is soft.
- Place the wrapper on a clean, moistened surface (a slightly soggy rolling surface will keep the wrapper from sticking.)
- Layer your stuffing ingredients on one edge of the wrapper. Feel free to use whatever ingredients you like, but here's how the above rolls were made: One leaf of lettuce, topped with a piece of green scallion, a pinch of shredded carrots, a pinch of sprouts, a small bunch of noodles. Try not to over-stuff the rolls or the wrapper could tear.
- Start to roll, keeping the roll as tight as possible without tearing. Then, before the last turn, lay out three medium-to-large shrimp in a row and fold the two side ends of the wrapper over, and finish wrapping the roll.
- Place completed rolls on a tray, separated, so they don't stick to each other. You may place small sheets of parchment paper between them to keep them apart.
- Serve with a sauce of your choice!
**Other suggested roll ingredients: Sliced avocado, basil leaves, mint leaves, cooked chicken, cooked pork, shredded cabbage, radicchio leaves. Feel free to experiment!