Vietnamese Spring Rolls
8 rice wrappers (8½-inch diameter); 8 large shrimps, peeled, cooked, and halved; 50gms cooked rice vermicelli; 1tbsp chopped fresh Thai basil; 3tbsp chopped fresh mint; 3 tbsp chopped fresh cilantro; 2 lettuce leaves, chopped Fill a large bowl with warm water. Briefly dip wrappers in water to soften. Lay each wrapper flat, and place two shrimp halves, a handful of vermicelli, and greens across the center, leaving 2 inches uncovered on each side. Fold the wrapper inward on both sides, then tightly roll it. Serve with dipping sauces.
RECIPE COURTESY OF JET TILA OF MODERN ASIAN KITCHEN