Goi Con - Vietnamese Spring Rolls - cooking recipe

Ingredients

6 ounces rice vermicelli (cellophane noodles)
24 medium shrimp, shelled and deveined
12 rice paper sheets (8-inch diameter)
1/2 1/2 head savoy cabbage (julienned or shredded) or 1/2 head bibb lettuce, thinly sliced (julienned or shredded)
1 cup carrot (julienned or shredded)
1/2 cup red bell pepper (julienned or shredded)
24 fresh mint leaves
1 tablespoon cilantro, Chopped (optional)
Shrimp marinade
1/2 teaspoon fish sauce or 1/2 teaspoon soy sauce
1/2 teaspoon freshly grated lemongrass or 1/2 teaspoon lemon zest
fresh ground black pepper, to taste (optional)
1/4 teaspoon sugar

Preparation

Marinate shrimp in a small bowl for 10 minutes.
Meanwhile, cook the noodles in boiling water for 4 minutes. Drain immediately and rinse with cold water. Drain thoroughly removing as much water as possible. Set aside.
Remove shrimp and discard marinade. In a lightly oiled wok or large skillet cook shrimp on high heat about 2 minutes or until done. (They grill well if you prefer that method).
Allow shrimp to cool enough so that you can handle them. Slice each shrimp in half lengthwise so that you have two identical halves of shrimp. (like two letter C's).
Fill a dish larger than the rice paper sheets with cool/room temperature water. Quickly dip one sheet in the water. You must be fast so the sheet does not get too wet.
Allow all water to drip off and place on clean, dry work surface. Blot the top of the rice paper with a paper towel. ONLY work one roll at a time.
Time to ROLL! The wrapper will still be a little stiff at the beginning but will soften perfectly for rolling by the time you finish piling on the ingredients.
Lay 4 halves of the shrimp ( 2 shrimp - 4 C's) in a line near the bottom 1/3 of the round. Top with some cabbage or lettuce, then some noodles, carrots, bell pepper and cilantro. Finish by placing two mint leaves on top. Try to keep the ingredients compact and piled on top of the shrimp.
Starting with the side closest to you, begin to roll up tightly. If you stop halfway and gently pull back on the roll to tighten it will adjust and settle the ingredients and make it easier and tighter to finish rolling. At the end the wrapper will adhere to itself. Just wet by running a damp finger over the top if you feel it is not sealed well.
You should have paper left over after everything is neatly tucked and rolled. Just simply cut them off using a sharp knife.
Place the roll on a platter and cover with damp paper towel or plastic wrap, then a kitchen towel to prevent drying.
Clean work surface to make sure it is dry and free of any leftovers from the previous roll. Repeat with a new rice paper sheet. Work ONE at a time as the sheets are sticky! They will stick to each other instantly so only wet one at a time.
Note: You will get better with practice. The second will look better than the first and so on. Rice paper varies in thickness so if you find the brand you are using is a little stiff to work with blot more or less water off the next until you find what works for you. You can also let it sit for a few seconds before adding ingredients or use slightly warmer, never hot, water for dipping. Just remember to let the water drip off and wipe your work surface dry each time - a dry surface allows the rice paper to stick and creates a little tension for easier wrapping.