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The prep takes a bit of time, however if you have any helpers, you can always reward them in a short period of time.
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Start by adding the soy sauce and lime juice to a bowl.
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Stir, then toss in the shrimp.
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Stir again, and let marinate for about 20 minutes or so, covered in the refrigerator.
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Arrange all vegetables and herbs.
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Strain the cooked vermicelli, and gently squeeze out any excess liquid.
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Heat a large skillet on medium-low heat.
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Add in the canola oil, move it around, then add in the shrimp.
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Cook the shrimp until just orangish in color and opaque on both sides, about 46 minutes.
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Remove the cooked shrimp from the skillet, and set aside on a plate to cool.
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Once cooked, slice each shrimp in half, lengthwise.
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Now the fun part: wrapping.
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Get a large bowl of warm water ready.
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Get a wrapping buddy if you can, as it will make this go by a lot quicker.
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I enlisted by son, who had a blast.
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Take a spring roll wrapper, and gently submerge it in the warm water for about 30 seconds.
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Add the wrapper to a plate and let it sit for about 45 more seconds.
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The coating on the wrapper that was once hard will soften and allow you to begin working with it.
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I like to keep an edge of the wrapper slightly off of the plate so that I can start the folding process a lot easier.
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If you let the wrapper sit in the water too long, it will get too soft and not easy to work with.
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To the wrapper, add a bit of the cooked noodles, a couple of carrots, a couple of bell peppers, a couple of cucumbers, some fresh herbs, the lettuce, and bean sprouts.
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Fold over, then fold over the edges.
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Take two of the sliced shrimp and place in the center, then continue to fold.
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You can also fold them this way should you prefer.
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After a couple of them, you will get the hang of it.
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Place these onto a plate of platter lightly moistened paper towels.
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This prevents the wrappers from hardening up.
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Continue wrapping.
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Once you have another layer, add the lightly moistened paper towels once again.
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Serve alongside nuoc cham, or if you want, make peanut sauce.
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I like mine with a bit of that great garlic spice with fish sauce and vinegar, hence the nuoc cham.
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If you want, go ahead and slice them in half, or serve them whole.
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Spoon a bit of the sauce into the spring roll, and dig in.
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It truly is a perfect bite with the noodles, fresh herbs, vegetables, and shrimp.
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Even my kid who is skeptical of vegetables, especially red bell peppers, was devouring them.
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If you are looking for something to bring to your next party, give these a shot.
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They are a real crowd pleaser, and pretty to boot!
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Hope you enjoy!
