Thai Fresh Spring Rolls

Ingredients:

Rice paper rounds

Vermicelli rice noodles

Fresh thai (sweet) basil

Fresh cilantro

Shredded carrots

Green onions, cut into 2-inch long pieces

Cucumber, peel and thinly sliced lengthwise (3-inch long pieces)

Large cooked deveined shrimp, tails removed

Directions:

Fill a 10-inch glass pie plate with warm water. 

Place one rice paper into the water, gently presses down to get all sides evenly wet. 

When the rice paper reaches a soft, silky texture, carefully remove to a large plate. 

In the center of the round, layer basil, cilantro, cucumber, carrots, green onions, shrimp, and a generous clump of rice noodles. 

Carefully roll rice paper in the same manner as a burrito. Pull back over first, stretching until tight. Fold over each side and then tightly roll toward the front. 

Serve with Thai Spicy peanut sauce for dipping. 

* My recipe