Back to 10 servings 10 rice paper wrappers (about 21.5 cm / 8.5 in) 9 medium shrimp, cooked, cooled, sliced lengthwise 2 oz rice vermicelli noodles, cooked per package directions, drained, cooled; optional 1 cup butter lettuce or baby bib lettuce, about 10 leaves 1 bell pepper, thinly sliced 1 cup purple cabbage, thinly sliced 1 cup carrot, shredded or cut into matchsticks 0.5 cup fresh mint leaves 0.5 cup fresh cilantro 1 cup water, warm, for softening the wrappers sweet Thai chili sauce or Thai peanut sauce, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Cook the rice vermicelli per package directions, drain well and let cool. Cook the shrimp if raw, then cool and slice lengthwise.2 Step 2: Thinly slice the bell pepper, cabbage, lettuce and carrot, and pick the herbs. Arrange everything within reach of your rolling board.3 Step 3: Pour the warm water into a shallow dish wider than the wrappers. Set up a wood or plastic cutting board, which sticks less than other surfaces.4 Step 4: Dip one wrapper in the water for about 5 seconds per side, just until softened but still slightly firm. Lay it flat on the board.5 Step 5: Layer lettuce, pepper, cabbage, carrot, mint, cilantro and noodles in a line across the lower third of the wrapper, leaving room at the sides. Do not overfill.6 Step 6: Place two or three shrimp halves on top of the stack, then fold the bottom edge over the filling, fold in both sides, and roll up firmly, like a burrito, until sealed.7 Step 7: Cover finished rolls with a damp towel and repeat with the remaining wrappers. Serve right away with the dipping sauce.getsaucepan.com/r/9bf3db58-d8e7-56bf-9b2f-ffff795b5cb7
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