This was what i made today. Some may know this as spring rolls. In Cambodian it's called niem chow. So simple yet so delicious. The dipping sauce on the side is a sweet fish sauce call tuk trey piem. Here's what you'll need to make this.

Ingredients for the roll:

• Rice paper (Found at your local Asian market)

• Vermicelli noodles (Found at your local Asian market)

• Shrimp

• Bean Sprouts 

• Thai Basil

•  Shredded lettuce

 

Ingredients for the dipping sauce:

• Fish sauce  (Found at your local Asian market)

• Sugar

• White Vinegar

• Peanuts

• Water

• Okay  to start off your going to have to boil the shrimp. Once that's done peel and de-vein em and split the shrimp in half. Next Boil some water, once the water comes to a boil add the vermicelli noodles in for about 2 to 3 minutes until they're soft. Drain..and set aside. NOW your ready to start rolling! Your going to need a pan or something that can hold warm water so you can soften the rice paper. Make sure the water is luke warm not to hot..that you can burn yourself. Place the rice paper in the warm water till it's nice and soft. Be gentle it's very fragile. Place it on a cutting board then add the vermicelli noodles, bean sprouts, shrimp, lettuce and basil and roll that baby UP!

 NEXT!

• Now for the dipping sauce....get a small sauce pan on a low flame. Add fish sauce and sugar to your liking. Your gonna keep stirring until  the sugar dissolves. Once that's done..add your white vinegar and water to your liking. If you don't water the sauce down it can be way too strong and overwhelming. GOOD LUCK! and ENJOY!