Vietnamese Shrimp-and-Herb Spring Rolls
Easy to make and very flavorful, these spring rolls are a great snack, appetizer, or even a light entrée.
For the Dipping Sauce
- Rice vinegar ½ cup
- Fish sauce ¼ cup
- Water 1 cup
- Sugar 1 tablespoon
For the Spring Rolls
- Round rice-paper wrappers 16
- Fresh mint leaves 1 cup
- Cooked shrimp, peeled and halved lengthwise 8 ounces
- Cooked and cooled thin rice noodles 2 cups
- Small lettuce leaves 16
- Bean sprouts 3 cups
- Cilantro leaves 1 cup
- To make the sauce, combine the vinegar, fish sauce, water, and sugar in a small saucepan over medium heat. Cook, stirring until the sugar is fully dissolved, for about 5 minutes. Remove from the heat and let cool completely.
- Fill a wide, shallow bowl with warm water. Dunk 2 rice papers at a time into the water and let sit for about 1 minute until softened. Lift the rice papers out of the water carefully and lay them, one on top of the other, on a clean dish towel.
- Lay about 4 mint leaves in a line at the bottom of the rice paper, then add 4 shrimp halves on top of the mint. Top with a small handful of the rice noodles, a lettuce leaf, a small handful of bean sprouts, and a few cilantro leaves.
- Fold the sides over the filling, then roll the rice paper up like a burrito and set on a serving platter seam-side down.
- Repeat with the remaining ingredients until you have 8 rolls. Halve the rolls and serve immediately with the dipping sauce.
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