Vietnamese rice paper rolls

Ingredients for 4 servings:

• 12 sheets of rice paper, for eating raw, not for frying
• Iceberg lettuce, cut into strips
• ½ mango(s), cut into strips
• 100 g noodles (rice vermicelli)
• 1 cucumber(s), cut into strips
• 4 stalks of chives, Asian
• 9 shrimp(s), cooked
• ½ bunch coriander

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Summer or spring rolls with shrimp and mango

Cook the rice noodles according to the instructions, drain, and let cool. Halve the prawns lengthwise. Cut the chives into 12 pieces. Mix the lettuce strips and chopped cilantro. Dip your hands in cold water and lightly moisten a sheet of rice paper between each hand. Place on a large plate or cutting board. Place a few rice noodles, some lettuce mix, cucumber and mango strips in the center of one side, then fold the two long sides in about ⅓ of the way. Starting at the lettuce side, roll tightly for one turn. Then insert a piece of chives crosswise, leaving a small overhang. Place 3 halved prawns on top, red side out, and finish rolling up the roll. Serve with nuoc cham dip and eat with your fingers.