Presented by Ashleigh Easterling, Personal Chef & Meal Prep Consultant
1 package brown rice paper wrappers
1 cup fresh mint leaves, (pick out nice ones, as you can see it through the rice paper).
6 oz cooked shrimps, peeled and sliced in half lengthwise
14 lettuce leaves
2 cups cooked rice vermicelli, cooled down
2 cups fresh bean sprouts
1 tbsp grated carrots
1 cumber, peeled, sliced thin, lengthwise
1 tbsp crushed peanuts (optional)
Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 30 seconds, until totally soften. Lay rice papers on a clean cloth or reserved cutting board.
Arrange mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts and peanuts. Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.