The Farmer Family Cookbook

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Ingredients

• 82 rice papers
• .50.125 cup Thai basil leaves
• 164 sprigs cilantro (cut off the stem)
• 82 shrimp (peeled, cleaned, boiled)
• 10.25 cup rice noodles (rice stick)
• 41 leaves green leaf lettuce
• .50.125 cup mint
• .50.125 cup grated carrot
• 10.25 cup bean sprouts
• 10.25 cup shredded cooked chicken

Steps

1. Tips: For vegetarians, you can omit the chicken and/or add tofu if you prefer.
2. Soak about 1/4 of a package of rice noodles in warm water for 5-10 minutes. Boil some water in a small pot, drain noodles and put in boiling water for 1 minute and drain. Rinse bean sprouts and cook in microwave for 1 minute. They should be lightly crispy.
3. Put one piece of rice paper at a time under water for about 10 seconds. Take rice paper out of water and lay flat on cutting board or plate.
4. About an inch from one end of rice paper, put these ingredients in layers in the following order: small piece of green leaf lettuce, cooked rice noodles, 3-4 basil leaves, 2-3 mint leaves, 2 sprigs cilantro, some bean sprouts, shredded cooked chicken, grated carrot.
5. Fold the end over the ingredients and fold 1 more time, fold the other two sides over. Lay shrimp (slice shrimp in half so that one spring roll that uses only one shrimp looks as if there are 2 shrimps) on the rice paper. Continue to fold rice paper to the end.
6. Serving: Dip spring roll into sweet chili sauce, or peanut sauce. It's good to prepare and eat them fresh. Refrigerating them is not recommended, the rice paper will get hard.