Vietnamese Fresh Rolls With Shrimp

Directions

1. Cook the vermicelli noodles according to package instructions, then drain and set aside.
2. Heat oil in a skillet over medium-high heat; cook and stir shrimp and garlic until they are cooked through, 3 to 5 minutes. Set aside to cool. Peel and cut shrimp in half lengthwise.
3. Fill a shallow dish or large bowl with warm water. Dip a rice paper round in the water until it becomes soft and pliable, 5 to 10 seconds. Be careful not to over-soak it. Remove and place it flat on a clean surface like a cutting board.
4. Place 3 to 4 shrimp halves in the center of the rice paper. Lay a small handful of vermicelli noodles on top of the shrimp. Add a few strips of carrot, mango, avocado, cucumber, and bell pepper over the noodles.
5. Place a couple of fresh herb leaves (like cilantro, mint, or basil) as top layer.
6. Roll the rice paper wrappers by folding the sides of the rice paper over the fillings to encase them. Carefully roll up the rice paper from the bottom, tucking the fillings in as you go, until the roll is fully closed. Be gentle to avoid tearing the rice paper.
7. Serve immediately or cover with a damp towel to keep them fresh until ready to eat.