Gỏi Cuốn
(Shrimp Summer Rolls)
4 servings

Note: Be careful not to over stuff the summer rolls as rice paper is very delicate and tears easily.

½ pound medium shrimp
1 cup or 10 oz vermicelli rice noodles
8 rice wrappers (9.5-inch diameter)
1 cup shredded green-leaf lettuce
4–6 fresh mint leaves, shredded
¼ cup shredded cucumber
½ cup fresh bean sprouts

In medium saucepan, bring water to a rolling boil. Add the shrimp and cook until firm and opaque (approximately 3 minutes). Cool, peel, and devein the shrimp. Slice each in half lengthwise. In a large pot of boiling water, cook the noodles until tender but firm to the bite (approximately 10 minutes). Drain in a colander. Rinse under cold water and drain again thoroughly. Let noodles cool. Fill a large bowl with warm water. Dip each wrapper into the water for 1 second to soften. Lay the wrapper flat. Top each piece with the lettuce, mint, cucumber, bean sprouts, and rice noodles and four shrimp halves. Roll up firmly. Cut rolls diagonally and serve.