- About 14 round rice paper wrappers (this brand is my favorite)
- About 1/2 cup fresh mint leaves, roughly chopped
- About 1/2 cup fresh cilantro, roughly chopped
- About 7 oz – 200 g cooked shrimps, peeled and sliced in half lengthwise (I weighed them before peeling them) Can substitute for chicken or tofu, or leave out all together
- About 14 lettuce leaves
- About 2 cups cooked rice vermicelli, cooled down
- About 3 cups fresh bean sprouts
For the sauce:
- 4 tbsp rice vinegar
- 4 tbsp fish sauce
- 1 cup water
- 1 tbsp sugar
- 1 garlic clove, crushed (optional)
- 1 tbsp grated carrots (optional)
- Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don’t break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.
- Arrange about 1/2 t mint leaves and 1/2 t cilantro at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts. Add additional mint leaves.
- That’s the moment when you can actually add pretty much anything you have in mind -and in the fridge- (think cilantro, peanuts, chicken, parsley…). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
- Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients.
- Prepare the sauce. In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
- Serve your homemade spring rolls with the sauce and enjoy!
Source : allrecipes.com