-
1
For the noodles: Boil water in a medium size sauce pan and add the bean thread noodles.
-
2
Stir them up a bit and cook for about 5 minutes or until the noodles are soft, slippery, and translucent.
-
3
When the noodles are done, rinse them in cold water.
-
4
Set aside.
-
5
For the veggies and shrimp: Thinly slice the carrots, cucumber and green onions into 4-inch strips.
-
6
Cut the shrimp in half lengthwise.
-
7
Set aside for just a moment while preparing the spring roll wrappers.
-
8
For the spring rolls: Fill a large shallow bowl with hot water (hot tap water should be fine).
-
9
Put the entire spring roll wrapper in the hot water for about 20 seconds or until it starts to get soft.
-
10
Gently remove the wrapper from the water and lay it flat on to a plate or cutting board.
-
11
Set out all of the other ingredients by the spring roll wrapper.
-
12
You may need to give the cooked bean thread noodles another quick rinse.
-
13
Lay a piece of the lettuce on the spring roll wrapper just under the top (closest to you) center of the wrapper.
-
14
Then top the lettuce with small portions of the bean thread noodles, cucumbers, bean sprouts, cilantro, green onion, and carrot.
-
15
Put the carrot on last so it will show through the wrapper after rolling it.
-
16
Gently roll the wrapper once over the veggies (just one roll as tightly as possible).
-
17
Then lay 2 pieces of shrimp face down (with the colorful side down) so each piece is lying just in front of the veggies and just under the first roll.
-
18
Tuck in each piece of shrimp just a bit so they are between the piece of lettuce and the spring roll wrapper (this will be a window that will show off the pretty colors of the shrimp after rolling it).
-
19
Next fold over one side of the wrapper in about 1 inch.
-
20
Then fold over the other side of the wrapper in about 1 inch.
-
21
Continue rolling the wrapper to form the spring roll.
-
22
The spring roll can be served whole or cut diagonally.
-
23
Serve with peanut sauce, soy sauce or teriyaki sauce.
