Ingredients
- 1 package Vietnamese rice paper
- 1 package Rice noodles
- 1 English cucumber or similar
- 1 head green or red leaf lettuce
- 1 bunch Cilantro
- 1 bunch mint
- 1 lb cooked shrimp
- Servings - about 12 wraps
- Serve with Tamarind Hoisin Dipping Sauce
Prepare the Rice noodles as directed.Drain and set aside. Peel and slice the cucumber into about 4.5 inch long match sticks. Wash and let dry lettuce, mint and cilantro . Prepare shrimp by slicing lengthwise in half.
If using raw shrimp: Place a few peppercorns (5-8) into a pot and bring water to boil. Boil shrimp for 4-5 minutes until pink. Drain, cool , peel and de-vein. Cut in half length wise.
Using a plastic cutting board or similar ( the rice paper tends to stick too much to wood boards). Wet the rice paper under gentle running water on both sides and shake off excess water. Place on cutting board and turn up about an inch of the paper from bottom to provide a stronger base for the wrap. Layer with a 1/2 piece of lettuce (rib cut out), a few cucumber sticks, cilantro, 3-4 pieces of mint, noodles, and about 4-5 pieces of shrimp. Fold in the two sides and wrap up!