Coldwater Pink Shrimp Spring Rolls

Ingredients

1 lb Coldwater pink shrimp
13-15 sheets of round rice paper
1 head romaine lettuce, leaves separated, and largest leaves cut in 1/2
1 cup carrots, peeled & sliced into 1” pieces
1 cup English cucumber, seeded & sliced into 1” pieces
1 cup red cabbage
3 green onions, sliced into 1” pieces
½ cup cilantro leaves
6 oz rice noodles
Peanut sauce, for dipping (optional)

Directions

1. Cook the vermicelli noodles as directed on the package. Drain, rinse with cold water, and set aside.
2. Fill a shallow dish with cool water. Place a damp towel on a cutting board. Dip one rice paper sheet in the water for 15–20 seconds, then remove and lay it flat on the towel (it will soften as you work).
3. Place lettuce on the bottom third of the rice paper. Add a small amount of noodles, carrots, cabbage, cucumber, bean sprouts, and a few cilantro leaves on top.
4. Roll the paper halfway, then fold in the sides like an envelope. Add shrimp (cut side down) along the fold, then continue rolling tightly to seal.
5. Repeat with the remaining wrappers. Keep rolls seam-side down and serve right away with peanut dipping sauce.