Vietnamese Summer Rolls

Ingredients

• 0.5 cup carrots grated
• 0.3 cup herbs: rosemary fresh chopped (such as parsley, basil or rosemary)
• 0.5 cup peanuts chopped
• 8  you will also need: parchment paper 
• 4 ounces vermicelli 
• 0.3 cup rice vinegar 
• 2 teaspoons sesame oil 
• 1 pound shrimp deveined peeled
• 0.5 cup soya sauce 
• 1 teaspoon sugar 

Equipment

• bowl
• paper towels
• pot
• kitchen towels
• colander

Directions

1. Make rolls: Bring a pot of salted water to a boil.
2. Add shrimp, bring back to a boil and cook until pink and firm, 2 to 3 minutes.
3. Transfer shrimp to a paper towel-lined plate and pat dry.
4. Cut each shrimp in half lengthwise. Keep water at a steady boil.
5. Add vermicelli to boiling water and cook, stirring, until softened, about 1 minute.
6. Drain in a large colander and rinse under cold running water. Set aside, tossing occasionally.
7. Soak each rice paper in hot water to soften.
8. Place on a clean cloth kitchen towel.
9. Lay a row of shrimp along lower third of each paper. Top with equal amounts peanuts, herbs and carrots.
10. Add a large pinch of vermicelli. Pull rice paper over filling.
11. Roll, folding in sides as you go.
12. Place on a platter, seam side down, and repeat with remaining ingredients.
13. Cut rolls in half.
14. Combine ingredients in a small bowl, stirring to dissolve sugar.
15. Serve chilled or at room temperature.