Shrimp and Chive Rolls

1. 1

   Bring a large pot of water to a boil.

2. 2

   Reduce to a simmer.

3. 3

   Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes.

4. 4

   Slice 12 cooked shrimp in half lengthwise.

5. 5

   Set aside.

6. 6

   Bring a medium pot of water to a boil.

7. 7

   Cook the vermicelli until softened, about 2 minutes.

8. 8

   Remove from heat; drain.

9. 9

   Transfer to a bowl.

10. 10

    Add the lime juice, sesame oil, and salt; toss.

11. 11

    Set aside.

12. 12

    Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits).

13. 13

    Lay 1/4 cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts.

14. 14

    Roll halfway, tucking in the ends.

15. 15

    Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.

16. 16

    Place the finished roll on a plate; cover with a damp paper towel.

17. 17

    Continue filling and rolling rice papers until all ingredients are used.

18. 18

    Serve with lettuce, mint, and cilantro on the side.

* Per serving · 4 servings · Values may vary.