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Makes 2 to 4 servings

8-10 Medium-sized cooked shrimp
1 Carrots, slivered
5 Lettuce leaves
Handful of cilantro, chopped
8-10 rice wrappers
Handful of rice vermicelli, cooked
Cooked and cubed chicken
1 Cucumber, sliced
4 Green onions and a cup of sprouts

Dipping Sauce:

  • 1 tablespoon oyster sauce
  • splash of water
  • juice from half a lime
  • 1 tbsp sugar
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce

Dissolve the sugar in the water, add oyster sauce, soy sauce, and the lime juice. Add the minced garlic, adjust sauce to taste. Set aside.

*Plain Soy Sauce can be substitute for the dipping sauce.

Prep all of the veggies and set aside. Place each rice wrapper into room temperature water, covering completely and quickly, then remove and let the rest of the water absorb into the wrapper. Place one wrapper on a plate for assembly.  Towards one end of the wrapper, lay the lettuce, add the chicken, add the rest of the ingredients in a neat pile. Fold one end in, encasing the stuffing and roll the rest tightly.  Then add one or two green onions to the open end and continue rolling it up.  The green onions should stick out of one end for decoration.