Vietnamese fresh spring rolls (LPR-friendly)

What you'll need

• 4 round rice-paper wrappers (about 8 inches)
• 2 oz dry rice vermicelli
• 6 oz cooked, peeled shrimp or cooked skinless chicken breast, sliced
• ½ small cucumber, cut into thin matchsticks
• 1 medium carrot, peeled and cut into thin matchsticks
• 4 soft lettuce leaves, torn to fit
• ¼ cup cilantro leaves
• 4 Thai basil leaves, optional

How to make it

1. Cook rice vermicelli according to the package, rinse under cool water and drain well. If starting with raw protein, cook chicken to 165°F or shrimp until pearly and opaque; cool before rolling.
2. Set out the noodles, protein, vegetables and herbs. Fill a wide shallow dish with lukewarm water. Dip one rice-paper wrapper for a few seconds, until pliable but still slightly firm, then lay it on a damp board.
3. Place a little lettuce, noodles, cucumber, carrot, cilantro, optional Thai basil and shrimp or chicken across the lower third of the wrapper. Keep the filling compact and leave room at the sides.
4. Fold the bottom edge snugly over the filling, fold both sides inward, then roll away from you into a firm cylinder. Repeat with the other wrappers; keep finished rolls under a damp towel until serving.