Vietnamese Fresh Spring Rolls | Food Services

Ingredients

• 2 tbsp Fish sauce
• 1 tbsp Rice Vinegar
• 2 tbsp Water
• 1 tsp Fresh lime juice
• 1/2 Garlic clove
• 2 tsp Sugar
• 2 tsp Chili sauce
• 8 6-inch rice paper wraps
• 1 Pan of hot water
• 16 Large shrimp, cooked, cut in half
• 4 each Lettuce leaves
• 1 Carrot
• ½ Cucumber, English
• 12 each Thai basil leaves
• 12 each Mint leaves
• 12 each Cilantro leaves
• ½ cup Cooked vermicelli noodles