Delicious Vietnamese Spring Rolls perfect for warmer weather and you can’t forget the awesome dipping sauce. Ingredients: 

Shrimp:

• 376 g peeled and deveined shrimp
• 1/4 tsp salt

Veggies and other ingredients:

• 1/8 red leaf lettuce
• 1/2 bunch mint
• 10 dried spring roll wrapper (rice paper)
• 79g dried vermicelli or rice noodles

Dipping sauce: 

• 1/4 cup finish sauce
• 1 tbsp sugar
• 1/3 cup of water
• juice of 1 lime
• 1 tbsp of shredded carrot

Instructions: 

1. Boil water in a small pot with salt. Add peeled and deveined shrimp, boil for about 2 min (time depend on the sizes of the shrimp). or until the they change color. Drain and run under cold water.
2. Cook vermicelli/rice noodles according to package instructions.
3. Soak rice paper in warm water for 5 seconds (timing according to package instructions).
4. Lay rice paper on flat surface, and wait for 30 secs (timing according to package instructions).
5. Add lettuce, mint and noodles near the bottom of the rice paper.
6. Fold on right and left sides. Then fold the bottom up. Add 2-3 shrimp.
7. Continue to roll to complete the spring roll. Enjoy!
8. Star of the dish is the dipping sauce. Combine fish sauce, sugar, water, lime juice, rice vinegar and shredded carrot.
9. Enjoy!