The best technique to Wrap a Vietnamese Spring Roll

Ingredients

• 8 pieces Rice Paper Sheets (8‑inch round sheets, kept sealed until use)
• 100 g Rice Vermicelli Noodles (Soak in hot water until soft, then drain)
• 200 g Shrimp (Peeled, deveined, boiled until pink and sliced lengthwise)
• 4 large leaves Butter Lettuce Leaves (Rinse, pat dry, and tear into bite‑size pieces)
• 0.5 medium Cucumber (Seedless, julienned into thin strips)
• 0.25 cup Fresh Mint Leaves (Roughly chopped)
• 0.25 cup Fresh Cilantro Leaves (Roughly chopped)

Instructions

1. Cook the Rice Vermicelli

   Bring a pot of water to a boil, remove from heat, add the rice vermicelli and let soak for 5 minutes until soft. Drain and set aside.

   Time: PT5M

   Temperature: Boiling

2. Prepare the Shrimp

   If using raw shrimp, bring a small pot of water to a gentle boil, add the shrimp and cook 2–3 minutes until pink. Remove, cool in ice water, then slice each shrimp lengthwise.

   Time: PT5M

   Temperature: Boiling

3. Prep the Vegetables and Herbs

   Wash and pat dry lettuce leaves. Julienne the cucumber, roughly chop mint and cilantro, and set all components in separate bowls.

   Time: PT5M

4. Set Up the Rolling Station

   Fill a shallow dish with cold water. Have a clean plate or silicone mat ready for assembling the rolls.

   Time: PT2M

5. Soak Rice Paper

   Dip one rice paper sheet into the cold water for 5–10 seconds until pliable, then lay it flat on the prepared surface.

   Time: PT1M

6. Assemble the Roll

   Place a lettuce leaf near the bottom edge, add a few cucumber strips, a small handful of vermicelli, some mint and cilantro, and 2–3 shrimp slices. Fold the bottom edge over the filling, tuck the sides in, and continue rolling tightly to the top.

   Time: PT10M

7. Repeat for Remaining Rolls

   Repeat steps 5‑6 until all ingredients are used, making eight rolls total.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

12 g

Carbohydrates

20 g

Fat

4 g

Fiber

2 g