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1
Boil noodles according to package directions.
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2
(If you purchased them from an Asian market, they may not have directions, as mine didnt.
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3
I boiled mine for approximately 5 minutes and kept tasting until al dente.)
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4
Rinse under cool water and drain.
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5
Set aside.
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6
Wash and prepare the shrimp and all vegetables.
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7
Place everything in a nice work space within reach for assembly.
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8
Fill a shallow baking dish (large enough to accommodate spring roll wrappers) with a couple inches of water.
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9
Get a clean dish cloth wet and put on the counter.
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10
Place a spring roll wrapper in the water.
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11
Wait for 1-2 minutes until completely soft.
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12
Carefully remove from the water and place on the wet dish cloth.
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13
Add another wrapper to the water.
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14
Assemble the rolls by placing noodles, shrimp and all the vegetables in middle of the wrap, similar to creating a burrito.
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15
Be careful not to overfill or the wrap will tear.
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16
Roll the bottom edge over the filling, wrapping as tight as possible.
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17
Fold in sides and continue to roll as you tuck in the corners, just like a burrito.
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18
The wrapper will stick as you finish rolling.
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19
Place seam side down on a platter.
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20
Continue until you have the desired amount of rolls completed.
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21
When they have had a few minutes to sit, take a sharp knife and carefully cut the roll in half, diagonally.
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22
If you arent eating immediately, cover with plastic wrap and store in the fridge for up to 8 hours.
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23
Serve with either the Asian peanut sauce or the Asian ginger sauce.
