12 round rice papers
¼ package of thin rice vermicelli noodles
3 carrots, julienne strips
¼ cup rice wine vinegar
½ English cucumber, julienne strips
3 spring onions, julienne strips
2 cups bean sprouts
1 bunch of mint or coriander
24 cooked shrimp, cut in half (optional)
Dipping sauces
Number One (place sauce in bowl and sprinkle with peanuts)
1 cup Hoisin sauce
1 tablespoon chopped peanuts
Number Two (instructions below)
1/3 cup rice wine vinegar
1/3 cup sugar
1 garlic clove, minced
1 tablespoon chopped coriander
Sprinkle of dried chilies (optional)
Chop all your vegetables and place in bowls on your working surface. If using shrimp, prepare as well and place in a bowl.
For the carrots, add rice wine vinegar and stir. Set aside for at least 10 minutes.
In a large bowl, place enough hot water to be able to soak the rice noodles. Place noodles in the bowl and let them soak till soft, about 15 minutes. In another large bowl, place hot water to soak your rice papers – one at a time as you are assembling. Soak for about 5 minutes, always using two hands to massage in the warm water till they are pliable.
Line up all your bowls in front of a cutting board and begin your assemble.
Place one soft rice paper on your board. Place about a ¼ cup rice noodles towards the bottom of the circle closest to you. Place on top of the noodles, a few pieces of each of the vegetables. Top with some herbs. Begin to roll away from you. Tuck in the sides and continue to roll up till you complete the roll.
Place on a dish and cover with plastic wrap. Repeat this method till all your rolls are completed. For best results, place in the refrigerator for about an hour before serving.
For the second dipping sauce, place a same saucepan on medium low heat and add in the vinegar and sugar. Heat till sugar dissolves, stirring occasionally. Remove from heat and place in a bowl with the garlic, coriander and chilies. Place in the refrigerator to cool completely.