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• rice paper sheets* (buy it on Amazon)
• large shrimp, cooked and peeled (3 shrimp for every 2 rolls)**
• vermicelli rice noodles*** (buy it on Amazon)
• green leaf lettuce
• carrots, shredded
• cucumber, julienned
• red bell pepper, julienned
• cilantro

Cook noodles according to package instructions. Drain and rinse with cold water. Let noodles drain while prepping everything else (wet noodles will cause your rolls to disintegrate over time). Cut the shrimp down the middle so you have 2 mirrored halves.

Set all ingredients in bowls around a cutting board. Fill a large, shallow bowl or pan with warm/hot water. Spread a little water on your cutting board/work surface (this will help prevent the wet rice paper from sticking while you fold). Submerge the rice paper in the water according to package instructions (usually 5-15 seconds). Place the rice paper on the cutting board.

On the bottom half of the rice paper, place the lettuce (your toppings will take up about a 3″x5″ area). Place on top of the lettuce the vermicelli noodles, followed by the carrots, cucumber, bell pepper, and cilantro. On the upper half, place 3 shrimp halves, cut side up, on the rice paper.

Fold the bottom edge over the lettuce and other toppings and tightly (but gently) roll toward the shrimp. Fold the sides of the rice paper inward and continue rolling over the shrimp until the top edge seals against the rest of the roll. Cut the rolls diagonally, if desired, and serve with peanut sauce, Vietnamese fish sauce, and sriracha.

*Rice paper comes in round and square sheets. Either will work. If using square sheets, lay them down diagonally (with a point facing you, like a diamond) for easiest assembly.

**If you don’t like shrimp, you can use teriyaki chicken or a number of other proteins.

***There is a difference between vermicelli rice noodles and the vermicelli noodles you may find in the Italian noodle section (made with maida flour). There are also similar noodles made with mung bean starch called cellophane or glass noodles. You want the noodles made with rice flour (sometimes called “Thai Rice Vermicelli” or “Vietnamese Rice Vermicelli”).