I n g r e d i e n t s :

Spring Rolls:

• 1 package spring roll rice wrappers

• 1 package vermicelli rice noodles

• 2 mangos

• 1 large carrot

• 1 English cucumber

• 1 pound small shrimp, cooked

• 1 bunch fresh cilantro

 

Thai Chili Dipping Sauce:

• 3 tbsp lime juice (approx. 1 large lime)

• 2 tbsp sugar

• ½ water

• 1tbsp fish sauce

• 1 clove garlic

 

Steps: 

1. Let a pot of water come to a boil, then cook your noodles in it for a few minutes. When the noodles have finished cooking, rinse with cold water. 

2. To a deep baking dish, add about an inch of water. Soak a rice wrapper for 10-15 seconds, and place on a counter or plate. It should feel pretty firm still. 

3. On the ⅓ of the rice paper that is closest to you, add your ingredients. Place 2-3 small shrimp, and top with then slices of vegetables, cilantro, and finally noodles. 

4. Fold the sides of the rice wrapper, and wrap similar to a burrito. Place on a serving tray.

5. FOR THE SAUCE: Mix all ingredients together until well combined, Taste as you go along to make sure it’s to your liking.

6. Enjoy!