Vietnamese Shrimp and Egg Rolls

Ingredients

• 8 sheets rice paper wrappers
• ½ pound shrimp, cooked and peeled
• 2 large eggs
• 2 cups lettuce, thinly sliced
• ½ cup fresh mint leaves
• 1 cup bean sprouts

Instructions

1. 1

   Beat the 2 eggs with a pinch of salt. Cook in a lightly oiled skillet over medium heat until just set, about 2 minutes, then slide onto a plate and slice into thin strips.

2. 2

   Slice the 0.5 pound cooked shrimp in half lengthwise. Fill a wide bowl with warm water and dip one rice paper wrapper in for 5 seconds until pliable, then lay it flat on a clean surface.

3. 3

   Arrange a few shrimp halves, some egg strips, 0.25 cup lettuce, a few mint leaves, and 2 tablespoons bean sprouts in a line across the lower third of the wrapper, leaving the edges clear.

4. 4

   Fold the bottom over the filling, tuck in the sides, and roll tightly like a burrito. Repeat with the remaining wrappers and filling.

5. 5

   Serve the rolls with lime wedges for squeezing over, and enjoy within an hour for the freshest texture.

Tools you’ll need

• skillet
• wide bowl
• clean work surface

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