SPRING ROLLS

½ bunch cilantro, stems removed

1 oz. basil, sweet or Thai, stems removed

1 lb. boiled shrimp 36/40 count, peeled and de veined

4 oz. Vermicelli rice noodles, cooked

2 cups matchstick carrots

2 cups shredded lettuce

1 large cucumber, cut into 3-inch long ¼-inch strips

12 rice papers 

Fill a large shallow pan or dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides. Dip one piece of rice paper into the warm water and let soak for 5 seconds.  And not a second longer!  The paper will still feel a bit firm when you pull it out but it will continue to soften while you add your filling ingredients. Remove the paper from the water and place it on a plastic cutting board. Add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 tbsp. shredded lettuce to the middle of the rice paper. Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you’ll have a difficult time rolling it up. Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients. Fold the right side of the paper over. And then fold the left side over.  It should look like an opened envelope at this point. This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it’s totally okay! Just keep going. Roll the rice paper and ingredients like a burrito beginning from the side that is closest to you until it makes a tight spring roll. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls. Serve with Peanut Dipping Sauce.