Ingredients:
DriedRice95 grams,SpringrollWrappers 8 pieces (each 21.5 cm in length), fresh thinPerillaLeaves 8 pieces, steamed medium-sized shrimp 8 pieces cut in half longitudinally,Bean Sprouts100 grams, fish sauce 45 ml or to taste,CorianderLeaves 25 grams
Steps:
1. Place the rice vermicelli in a bowl of hot water until it is cooked, approximately 15 minutes.Drain and rinse with cold water.Pour out all the hot water from a large bowl.Submerge one springroll wrapper at a time in the hot water until slightly softened.For about 20 seconds.Then lay it on a cloth, placing some perilla leaves in the center of each wrapper.Place two halves of shrimp and a small amount of rice vermicelli and 5-6 bean sprouts on top of the perilla leaves.Add some fish sauce and garnish with coriander leaves.
2. Flip the bottom of the springroll up, then tightly roll it from both sides to form a springroll.