Vietnamese Spring Rolls

READY IN: 50mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water in a medium saucepan to a rapid boil.
  • Submerge cellophane noodles in water until just softened, about 30-45 seconds.
  • Remove and reserving hot water, drain.
  • Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
  • Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
  • Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
  • Fill with all ingredients, being careful not to overfill.
  • Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.
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