Vietnamese Summer Rolls

Ingredients

• Rice paper sheets, 22 cm 8
• Raw shrimp, peeled and deveined 16 medium (240 g)
• Dried rice vermicelli 90 g
• Green leaf lettuce 120 g
• Fresh mint 15 g
• Fresh cilantro 15 g
• Thai basil 10 g
• Chives 8 (10 g)
• Peanut-hoisin sauce or nuoc cham to serve

Instructions

1. 1

   Cook the shrimp in boiling water for 2 minutes, until pink, then cool them and halve them lengthwise.

2. 2

   Cook the vermicelli in boiling water for 3-4 minutes, rinse it in cold water and drain well.

3. 3

   Dip a rice paper sheet in warm water for 3-5 seconds and lay it on a damp board.

4. 4

   Place lettuce, a small bundle of noodles and some herbs on the lower third of the sheet.

5. 5

   Fold the bottom over the filling and fold in the sides, lay 4 shrimp halves and a chive above it, and roll up tightly.

6. 6

   Repeat with the remaining sheets and keep the rolls under a damp towel.

7. 7

   Serve with the dipping sauce.