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Vietnamese Summer Rolls (Goi Cuon)

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Vietnamese Summer Rolls (Goi Cuon)

Ingredients

  • 6 oz dried rice vermicelli
  • 24 small sized shrimp, shelled
  • 16-24 round rice papers (8″ diameter)
  • 1 head of butter or boston bibb lettuce, leaves separated
  • 1 cup julienned or shredded carrots
  • ½ cup julienned red bell peppers
  • ½ mango, sliced into thin slivers
  • 24 mint leaves
  • ½ tsp fish sauce (substitute with soy sauce)
  • ½ tsp freshly grated lemongrass
  • freshly ground black pepper
  • ¼ tsp sugar
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