GOI CUON/ VIETNAMESE SPRING ROLL ( 12 spring rolls)

Ingredients

• 12 shrimp large unpeeled and undeveined, fresh or frozen
• 10 ounces rice vermicelli dried, soaked in arm water for 20 minutes and drained
• 12 rice papers about 8 inches in diameter
• 2 cups bean sprouts blanched in boiling water for 30 seconds and drained
• 3/4 cup grated carrot
• 1 tablespoon rice vinegar
• 1/2 cup mint leaves packed
• 30 chives or substitute with greens from 6 to 8 scallions, cut lengthwise into slivers
• 1/2 cup coriander leaves packed
• 1/4 cup fresh lime juice
• 1/4 cup fish sauce
• 1/4 cup water
• 2 teaspoons rice vinegar
• 2 tablespoons sugar or more if you like it sweeter
• 1 clove garlic minced
• 1 bird chile minced
• 1 tablespoon roasted peanuts chopped, optional
• carrot Several shreds of, optional

Nutrition

• Calories : 370 calories
• Carbohydrate : 76 grams
• Cholesterol : 30 milligrams
• Fat : 2.5 grams
• Fiber : 4 grams
• Protein : 9 grams
• Sodium : 1620 milligrams
• Sugar : 10 grams