These no‐cook Vietnamese‐style spring rolls are made with wonderfully pliable rice paper; if you have leftover shrimp (or chicken, or pork), you can make them in no time flat, especially once you've practiced on a batch or two.
1 teaspoon of Small fresh chili, minced, or /2 crushed red pepper flakes
1 tablespoon of Rice,mild Vinegar
1 tablespoon of Fish sauce (nuoc mam or nam pla, available at Asian markets) or soy sauce
1 tablespoon of Freshly squeezed lime juice
8 Medium‐to‐large shrimp, cooked, peeled, and cut in half the long way (precooked shrimp are okay, as are leftovers of any type)
1 cup of Peeled and grated, shredded, or julienned carrots
One cups of bean sprouts
2 Scallions, cut into slivers the long way
2 tablespoons of Roughly chopped fresh mint leaves
2 tablespoons of Roughly chopped cilantro leaves
2 tablespoons of Roughly chopped peanuts (salted are okay)
4 Sheets rice paper, 8 to 10 inches in diameter
Combine the first six ingredients and set aside as dipping sauce.
Prepare the other ingredients and set them out on your work surface. Set out a bowl of hot water (110° to 120°F) and a clean kitchen towel.
Put a sheet of rice paper into the water for about 10 seconds, just until soft (don't let it become too soft; it will continue to soften as you work). Lay it on the towel.
In the middle of the rice paper, lay a few shrimp pieces and about a quarter each of the carrots, bean sprouts, scallions, mint, cilantro, and peanuts. Roll up the rice paper, keeping it fairly tight and folding in the ends to seal. Repeat this process until all the ingredients are used up. Serve with dipping sauce.
