Ingredients (4-6 servings):
4-6 rice papers
2 cups of hot water
340 g of boiled shrimps
1 cup of bean sprouts
1 cucumber, cut into thin strips
1 carrot, cut into thin strips
2 cups of cooked rice noodles
1 spring onion cut into thin strips
1 cup of fresh cilantro leaves
6 basil leaves
2 tsp soy sauce
Preparation:
Cut the carrot, the cucumber and the spring onions into strips and set aside.
Cook the noodles according to the instructions.
Wash the cilantro and the basil.
Cut the shrimp in half length-wise and toss with the soy sauce.
Bring the water to boil and pour into a large, round pie plate (or shallow bowl).
Place one rice paper in the water at a time. Let it sit, it should be soft and easy to roll. If the rice paper you’re using has a design on it, you can tell it’s ready when the design is gone.
Gently reshape the rice paper into a flat circle on an even working surface.
Place a little of each of the ingredients close together towards one edge of the rice paper. How big the rice papers are will determine how much of each ingredient you want to use
Begin to roll the paper around the ingredients.
After one roll, fold the ends of the rice papers into toward the middle.
Continue to roll the paper, while tucking the vegetables in close.