Summer roll Lao style (the unfried type of rolls)

Approximate time required: 15-30min

Serving: 4-6

What you'll need:

1/4 package vermicelli rice noodles (cooked)

1/2 package rice paper (more or less depending on size or package)

1 cup shrimp (fried or boiled)

3 eggs (fried with vegetable oil, omelette style and sliced in 1/2 inch strands)

4-6 lettuce leaves (sliced in halves, romaines are great, ribs removed)

handful cilantro

handful mint leaves

The tricky part to this receipe is putting it all together. A rather fun activity for families if you enjoy that sort of thing.

In a pot, cook the rice noodle as directed per packaging (usually 15min or until soft). While that's cooking, fry or boil the shrimp until fully cooked (no seasoning required, but you can cook it how ever you like). Fry the egg in a pan, omelette style, and slice it about 1/2 inch thick (seasoning optional). Now that you have all the ingredients, it's time to start rolling!

In a pot with fairly hot water carefully place the rice paper (one at a time) into the water and let it sit for about 30sec-1min. Make sure they're nicely soft and remove with wooden stirring spoon. Lay the rice paper on a dry surface, removed has much water as possible, and stack with lettuce, rice noodle, shrimp, fried egg, piece of cilantro, and mint leaves. Carefully roll it tightly, set aside, repeat until you have enough summer rolls (approximately 8-12).

Served cool or warm with dipping sauce. (See my Sweet and sour sauce receipe) Enjoy!