Shrimp Spring Rolls

Spring rolls were originally found in East Asia and the name of it is a literal translation from Chinese. Fillings and cooking techniques may vary depending on a region, but the main thing remains the same – this is a very light and delicious appetizer, suitable for any taste and preference.

Ingredients:

• 10 jumbo shrimps, shelled, deveined, cooked, cooled, and cut lengthwise in half
• 10 round rice paper wrappers
• 10 red leaf or lettuce leaves, thick stem ends removed, cut in half
• 180 g thin vermicelli rice noodles, cooked, drained and cooled
• 1 cup shredded carrots
• 1 cup thinly shredded red cabbage
• 1 cup fresh bean sprouts
• 20 fresh mint leaves
• ½ cup cilantro leaves

Instructions:

1. Fill a pie dish (or a large bowl) with water. Set a damp dish towel on a cutting board. Immerse one rice paper shit into the water for 15-20 seconds. Then remove, shaking the excess water away and place it on a towel that you set before.
2. Lay one piece of lettuce over the bottom of the rice paper. On the lettuce place 2-3 Tbsp of noodles, 1 Tbsp of carrots, 1 Tbsp of cabbage and some bean sprouts. Roll up a paper halfway into a cylinder. Fold in the sides, like an envelope. Lay 2 shrimp halves with the cut side down along the edge. Place some mint and cilantro leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.
3. Repeat with the remaining ingredients and serve immediately.