12 rice paper sheets
2 cups vermicelli noodles
1 lime, juice and zest
2 tbsp coriander, chopped
1 yellow pepper
1 celery stalk
1 lb shrimp, cooked
salt and pepper
Prep Time 30 min.
Soak the vermicelli noodles in water for approximately 20 minutes. Drain and pat dry with a cloth to remove any excess water.
Place noodles in a bowl. Marinate with lime juice, lime zest, salt, pepper and coriander. Let sit while vegetables are being prepared.
Julienne or finely grate the pepper, onion, carrot and celery. Cut the shrimps in half lengthwise. Put aside.
Fill a large bowl with warm water and place one sheet of rice paper in the water until it softens. Remove and lay on a cutting board.
Place small amounts of vermicelli noodles and vegetables in the centre of the rice paper. Lay 4 or 5 pieces of shrimp in a row on top.
Roll the rice paper by bringing the side closest to you up over the shrimp. Fold in the two ends and continue rolling the paper away from you.
Serve with Thai or Hoisin sauce.
Tip: For meat lovers, substitute shrimp with cooked chicken.