- 15 Shrimp, cut lengthwise into halves, size 16/20
- 10 Rice paper wrappers
- 10 Green leaf lettuce leaves, stem ends removed, halved
- 6 oz. Rice stick noodles, cooked
- 1 cup Carrots, shredded
- 30 Mint leaves
- 1 cup Red cabbage, shredded
- 1 cup Bean sprouts
- 1/2 cup Cilantro
- 1 Cucumber, sliced
In a medium pot, boil shrimp for about 1 1/2 minutes or until shrimp is pink and opaque.
Once cooked, remove shrimp from pot and cool in an iced water bath.
Once shrimp has cooled, peel shrimp, remove tail, and cut lengthwise into halves. Set aside.
In a large bowl, dip rice paper wrapper in warm water for approximately 5 to 10 seconds. Remove wrapper from water and shake off any excess water.
Lay wrapper on smooth surface.
Place 1 lettuce leaf on bottom third of rice paper wrapper. Then place 2 tablespoons of rice stick noodles, 1 tablespoon of carrots, 3 mint leaves, 1 tablespoon of red cabbage, 2 tablespoons of bean sprouts, and 1 teaspoon of cilantro on lettuce. Place 4 slices of cucumber and 3 pieces of shrimp above other vegetables.
Fold the side closest to you over the length of the ingredients until you reach the shrimp. Then, fold in the sides and roll until spring roll is tightly sealed.
Repeat with remaining ingredients. Serve with peanut sauce. Enjoy!