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1
Wash the peeled shrimp, put into a pan with just enough water to cover plus salt and sake, and boil them quickly.
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2
If you are using sashimi-ready boiled shrimp, take the shells off and slice into half lengthwise!
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3
Boil the cellophane noodles following the instructions on the package and drain well.
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4
If they are long, cut them up.
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5
Tender vegetables such are butterhead or looseleaf lettuce are easy to wrap.
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6
Baby leaf salad (mesclun) is delicious too.
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7
Finely julienne the cucumber.
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8
Take the stems off the shiso leaves and wash well.
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9
Take the pit out of the avocado, peel and slice about 5-6 mm thick.
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10
When all the filling ingredients are prepared, it's time to start rolling.
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11
You just need to quickly moisten the rice paper.
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12
It will soften quickly with the moisture from the vegetables.
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13
Place some lettuce on the near side, shrimp on the other side, and shiso on top.
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14
Put some noodles, cucumber and avocado on top of the lettuce and shiso!
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15
Roll up from the near side.
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16
The fillings will move around, so the key is to hold them in place while wrapping tightly.
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17
Slice the rolls into easy to eat pieces.
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18
If you're going to eat them with your hands cut them in half.
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19
For bite-sized pieces, cut into quarters.
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20
Related recipe: You can make your own sweet chili sauce
