Vietnamese Spring Rolls


6 ozs thin rice stick noodles or vermicelli

24 round rice papers

1 1/2 heads Boston lettuce

2 carrots shredded

1/4 cup mint leaves coarsely shredded

3/4 cups cilantro leaves whole coarsely shredded

3/4 lb shrimp cooked & peeled

Peanut Sauce (Annie Cheen's Thai Peanut)

Sweet & Sour Dipping Sauce (see recipe)


1. Bring 3 quarts water to boil. Add noodles, swish around and cook 1 minute only. Drain, refresh under cold running water & drain again.
2. Remove core from lettuce. Separate leaves, rinse and drain well. Then press each leaf to flatten. Cut shrimp in half lengthwise and remove vein. Spread out a cotton dishtowel on a work surface. Place noodles, lettuce leaves, carrots, mint, cilantro and shrimp within each reach.
3. Fill a wide dish or pan with HOT water. Dip one wrapper in hot water several seconds until beginning to soften. (Wrapper may be stiff but will soften as you work.) Spread wrapper on towel. Place a lettuce leaf over the bottom third of the wrapper. Top with about 2 Tbsp rice noodles and 1 Tbsp carrots. Add mint leaves and cilantro. Arrange 2 or 3 shrimp halves, cut side down, in a row across the top of the folded section. Roll into a tight cylinder so shrimp show through.
Place on platter and cover with a moist towel. Chill. When ready to serve, cut each roll in half diagonally. Serve cold with Peanut Sauce and Sweet Sour Dipping Sauce.