Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
Step 2
Bring a medium pot of water to a boil. Cook the vermicelli until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add the lime juice, sesame oil, and salt; toss. Set aside.
Step 3
Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in the ends. Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.
Step 4
Place the finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice papers until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.
