Vietnamese Spring Rolls

I learned to make these from Chris' father Bunny when he was here for Amanda's (Araya's mom) baby shower. I did not write down the ingredients when he was here so I sure I am missing some. Anyway this is the basic idea you can add and subtract as you wish.

Like the sushi I made, my rolling technique needs work. I had to use 2 wrappers for each spring roll or they would just fall apart.

To make this vegetarian you can leave out the shrimp.

1 package spring roll wrappers
1 lb shrimp (peeled and cooked)
cellophane noodles - cooked as directed
bean sprouts
shredded carrots
cilantro
cabbage
lettuce or spring greens

Sweet and hot chili sauces.

Cut up vegetables and set aside (see picture bellow). Get a plate pour enough water on the plate to cover it. Place one spring roll wrapper in the water. Leave till limp (about 45 sec to 1 min). Move to rolling surface. Place vegetables, noodles and shrimp on the wrapper and roll like a buritto (you may have to than roll this in another wrapper like I usually did). Place on the side.

It also helps to keep placing the wrappers in the water as you take on out. This way you are not waiting to long for a wrapper to be ready.

You have to serve with the sweet chili sauce (it is so good). For the more daring crowd you can also serve a hot chili sauce (use sparingly - it is hot).