Vietnamese Salad Rolls (Summer Rolls)

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Last month when I was visiting my new found friend who is from Vietnam was making this dish to serve her guests including me. I just stood there watching her (silently without asking her a question) making these spring rolls and I was fascinated by this dish. I have not eaten any Vietnamese food before and now, I think (after knowing my new friend), I am quite good at cooking them. I will be venturing more further to new recipe of this cuisine. I remembered, when I came home from her place, I stopped by at a Vietnamese supermarket at Bridgeport and brought the required ingredient to make this dish for dinner with my husband and son.

Fortunately, it turned out very well and my family now considered one of their favorite Vietnamese dish. Give these a try and I can assure you that you like them.

INGREDIENTS
4 oz beehoon (rice vermicelli), soaked in warm water for an hour to soften
8 8″ round tapioca sheets
1/2 pound jumbo cooked shrimps, sliced lengthwise in half
2 oz beansprouts, tails off
2 oz mint leaves
2 oz cilantro leaves
2 oz basil leaves
2 stalks spring onions, need only the green sprigs
METHOD
In a saucepan boil some water over high heat. Bring the water to a boil. Use half of the water to soak the presoak beehoon for another 10 minutes. Drain and rinse the beehoon under cold running water and drain completely well.
The remaining boiling water pour into a flat deep plate and make sure the water level is enough to cover the tapioca sheet. Assemble the rolls, one at a time. Now, first take one tapioca sheet and dip into the boiling/warm water and quickly remove the tapioca sheet before it entangle together. Then lay it flat on a dry flat plate or surface, like the counter/chopping board. Lined 4-5 slices of shrimp about 1″ away from the edge. Then on top of the shrimps, place a small handful of beehoon follows by some beansprouts, 3-4 mint leaves, cilantro leaves and basil leaves. Roll the tapioca sheet into a cylinder, when half the sheet has been rolled up, fold both sides of the sheet towards the center and lay a strand of spring onion (see photo). Continue to roll up the sheet to make a tight packet.
Place the roll on a serving platter and cover with a damp dish cloth or damp paper towel so that the roll will stay moist while you make the remaining.
Serve the summer rolls with Peanut Sauce.
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