Vietnamese Fresh Spring Roll with Shrimp (Goi Cuon Tom)

Ingredients:

10 Vietnamese Rice Papers
2 ounces rice vermicelli
20 large shrimps
Lettuce
Cucumber
Mint
Cilantro
Basil
Bean sprouts

Vietnamese Light Fish Sauce with Garlic

Instructions:

In the saucepan, bring water to boil, and boil the rice vermicelli noodle until soften. Drain rice vermicelli from water, let it dry.
Boil the large shrimps until cook. Peel and cut in half.
Chop lettuce, cucumber, mint, cilantro, basil.
Dip rice paper quickly into warm water for 1 second and leave it on a plate to soften.
On top of the rice paper, put 2 shrimps, rice vermicelli noodle, lettuce, cucumber, mint, cilantro, basil, and bean sprout.
Fold the left side and the right side of the rice paper inward, then slowly roll the rice paper. Make sure everything is covered.
Enjoy the fresh spring roll with Vietnamese Light Fish Sauce with Garlic.