Shrimp Spring Rolls with Peanut Dipping Sauce
2 ounces Three Ladies Brand Vietnamese rice vermicelli
8 Three Ladies Brand 8.5-inch rice papers
Fresh mint leaves
16 large cooked shrimp, peeled, deveined and cut in half
Peanut dipping sauce, for serving. Recipe here.
• Cook the vermicelli according to the package instructions. Set aside.
• Fill a large bowl with warm water. Dip 1 rice paper wrapper into the water 1 second to soften, then lay the wrapper flat on a work surface.
• Place a handful of mixed greens and mint across the center of the wrapper, leaving about 2 inches uncovered on 2 opposite sides. Top the greens with a neat row of 4 shrimp halves. Fold the 2 uncovered sides inward, then tightly roll the wrapper from a side covered with greens. Repeat with remaining rice paper wrappers.
• Serve with peanut dipping sauce.