Vietnamese Fresh Spring Rolls

1. Preparation

Gather all ingredients and work on a clean surface.

Soak rice vermicelli noodles in hot water for about 10 minutes until soft. Drain and set aside.

Prepare shrimp by boiling them in salted water for about 3-4 minutes until pink. Let them cool, then peel and slice in half lengthwise.

Wash and dry the lettuce leaves and herb bunches (mint, cilantro).

Slice cucumbers and carrots into thin matchsticks.

2. Assembling the Spring Rolls

Fill a shallow dish with warm water and dip a rice paper wrapper in the water for about 10-15 seconds until soft.

Lay the softened wrapper on a clean surface.

In the center of the wrapper, place a leaf of lettuce, followed by a small handful of vermicelli noodles, 3-4 shrimp halves, a few pieces of cucumber, carrots, and a few sprigs of mint and cilantro.

Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly.

Repeat the process with the remaining wrappers and ingredients.

3. Serving

Arrange the spring rolls on a serving platter.

Serve with a side of hoisin-peanut sauce or nuoc cham for dipping.