Vietnamese summer rolls

Boil 1 quart of water with 1 tablespoon of salt.

Add rice noodles to the boiling water and cook for a few minutes.

Drain the hot water from the noodles and rinse them with cold water.

Let the noodles cool down and rest.

Cut the cucumber into 10-centimeter pieces, then slice it into thin strips.

Cut the avocado into thin slices, removing the flesh with a spoon.

Cut the spring onion, removing the end, and slice it thinly.

Prepare the shrimp by cutting them in half lengthwise.

Measure the other vegetables to match the cucumber length for uniformity.

Soak rice paper in water until completely wet, but do not leave it too long.

Place the soaked rice paper on a plate, ensuring it is not too wet.

Layer the noodles, cucumber, avocado, spring onion, iceberg lettuce, and shrimp on the rice paper, starting about 1/3 from one end.

Fold the rice paper tightly without breaking it, then fold over the sides and continue rolling to form a tight roll.

Prepare the dipping sauce by mixing fish sauce, sugar, lemon or lime juice, water, and a little chili.

Serve the summer rolls with the dipping sauce.

Equipment Needed

Allergens