Vietnamese Summer Rolls

Ingredients:

Shrimp: 1 ½ per roll, cooked and split in half
Iceburg lettuce: 1 shredded 3 inches long
Cucumber: 1 sliced 3 inches long
Mint leaves: 1 bag, 3 leaves per roll
Rice paper wraps: 1 package, circular packaging and may vary in thickness
Vermicelli noodles: 3 stacks, boiled 3 minutes and strained and then cooled under cold water

Instructions:

Heat 4 cups of water in one pot to soak the rice paper. Water should be warm enough to soften the rice paper. Submerge the rice paper briefly in the water and then remove promptly onto a cutting board or plate to use as a wrapping surface. Like on an assembly line place the noodles, cucumber, lettuce, then the mint leaves. Next, lay the 3 shrimps on the top with the outside showing. To wrap, pull the two sides in and then start rolling the rice paper away from the body and make sure you roll it tight. Be careful not to tear the rice paper. The longer you soak it, the stickier the paper will be. If it breaks you can salvage it by soaking another paper and rewrap it or can get rid of the evidence. Eat it!! Serve it with the dipping sauce. If you don’t want to make the sauce from scratch, you can buy it.