Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 1 pound Shrimp; 1 tablespoon Garlic salt; 1/2 teaspoon Black pepper; 1 Bay leaf; 8 cups Cold water (for boiling shrimp); 3 to 4 ounces Vermicelli rice noodles or angel hair rice noodles; 3 to 4 small ones or half of a large English cucumber Fresh garden cucumbers; 2 Carrots; 15 leaves Butter lettuce (Boston or Bibb lettuce); Half of a small bunch Fresh cilantro; As needed Rice paper sheets; Enough to submerge 8 1/2 inch diameter sheet Warm water (for rice paper)

12 ingredients · from Natashas Kitchen

Ingredients

1 pound Shrimp
1 tablespoon Garlic salt
1/2 teaspoon Black pepper
1 Bay leaf
8 cups Cold water (for boiling shrimp)
3 to 4 ounces Vermicelli rice noodles or angel hair rice noodles
3 to 4 small ones or half of a large English cucumber Fresh garden cucumbers
2 Carrots
15 leaves Butter lettuce (Boston or Bibb lettuce)
Half of a small bunch Fresh cilantro
As needed Rice paper sheets
Enough to submerge 8 1/2 inch diameter sheet Warm water (for rice paper)

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Method

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Watch the original: “Vietnamese Spring Rolls” by Natashas Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.