Shrimp Summer Roll

1 generous cup lettuce, Chiffonade (thinly sliced)
1 cup Enoki mushrooms, trimmed and separated (optional)

1 cup bean sprouts
1 cup rice vermicelli noodles (prepared as per package)
1/2 cup carrot, cut into fine matchsticks
4 green onions, cut into fine matchsticks
1/4 cup basil (Thai if available), Chiffonade (thinly sliced)
1/4 cup chopped mint
6 oz cooked shrimp, sliced in half lengthwise
8 8” round sheets rice paper

1. Prepare all your ingredients and set into piles close to your work surface.

2. Set about 1" of warm water in a shallow dish that is a little bigger than the rice paper wrappers.

3. Prepare your work surface with a couple of layers of paper towel in order to absorb the excess water from the wrappers.

4. One at a time, dip the wrapper in the water. Hold each one in the water until softened.

5. Set the wrapper down on your paper towel and at one end stack the ingredients: noodles (about 20g per wrapper), shrimp (3 per wrapper), then the rest of the veggies (eyeball about 1/8 of each pile).

6. Roll burrito style. Fold the bottom up, sides in, and then roll the rest of the way.

diagram from Fried Wonton for you . com

Notes: As an appetiser serve 2 per person, each with a small individual bowl of dipping sauce. 

As horderves, slice in half diagonally and set on a serving tray. With dipping sauces on the side