Spring rolls

Ingredients


1. Rice wrapper sheet 10
2. Rice vermicelli 3 oz
3. Shrimp 20 medium size
4. Leek 1 bunches
5. Parsley 1 bunch
6. Basil and/or mint 1 bunch
7. Sweet chili sauce
8. Lemon juice

Directions

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until get soft and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimps, a handful of vermicelli, leek, basil, mint, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end. Repeat with remaining ingredients.

Cut the rolls into half and serve with sweet chili sauce or lemon juice with salt or even peanut sauce.

Enjoy!