60g vermicelli noodles, soaked in boiled water for 15 minutes & drained
75g carrot, sliced into thin strips
1 cup fresh mint leaves
1 cup fresh cilantro leaves
8 black tiger shrimps (size 16-20), cooked and peeled, sliced in half lengthways
200g mango, thinly sliced
Dipping sauce, for serving (see recipe below)
Extra: a bowl with warm water
Dip your rice paper wrappers one by one in the warm water and put them flat on a cutting board. Make a pile of the lettuce, noodles, carrot and herbs on the lower part of each wrapper. Top each pile with 2 shrimp halves and some mango.
Fold the bottom edge over the filling, fold in both sides and roll up tightly. Slice in half diagonally and serve immediately with a bowl of dipping sauce.
Be careful not to stack the spring rolls or they will stick together. If you want to keep them in the fridge, put them on a damp kitchen-towel (not touching each other) and cover them with another damp towel.