Vietnamese Spring Rolls
I can imagine those spring rolls very well at a dinner party, the kind with a buffet. Or as a light and satisfying lunch.
All right, let’s get started
0.5 (12 ounce) package rice paper sheets
1 (1 1/2 ounce) package cellophane noodles
1 head butter lettuce, roughly chopped
1 bunch basil, stems removed and torn into pieces
1 bunch cilantro, stems removed and roughly chopped
1 bunch mint, stems removed and torn
2 cups carrots, cut into matchsticks
1⁄2 lb cooked shrimp, shell-off and cut in half lengthwise
Bring water in a medium saucepan to a rapid boil.
Submerge cellophane noodles in water until just softened, about 30-45 seconds.
Remove and reserving hot water, drain.
Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
Fill with all ingredients, being careful not to overfill.
Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.