Stuffed with loads of vegetables and shrimps these cold spring rolls are best served with a chilly sauce and peanuts dip.
1 packet clear edible rice paper sheets
200 gm cooked small shrimp (peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head lettuce, washed and separated into leaves
100 gm cucumber, peeled and cut into very, very thin strips
100 gm carrot peeled and cut into thin strips
50 gm spring onion julienne
100 gm fresh bean sprouts (optional)
1 package vermicelli rice noodles, prepared according to package directions
Hoisin sauce and sweet chilly sauce to taste
Cook the noodle as per the packet instruction and keep aside.
Make sure all veggies and herbs are cleaned, dried, and set out before you start. Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
On one edge, lay a small handful of noodles, some shrimp, some coriander and mint leaves, a lettuce leaf, some cucumber strips carrot and spring onion and bean sprouts, all to taste but don't over stuff.
Carefully start to roll up, burrito style, tucking in the sides, then continue to roll up but not too tightly or the spring roll will split.
These rolls will be thicker than the typical Chinese-style fried spring rolls.
Combine a few spoon full of Hoisin sauce and chilly sauce with some chopped peanuts to use as a dipping sauce. I like to put a few drops of sauce even inside the stuffing, but that entirely is up to you.
Serve immediately - these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve.
Note: Please be sure to get the correct spring roll rice papers - these are not the same as wonton/spring roll wrappers, which must be cooked.