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• Rice Paper, as needed

• Shallow pie dish of very hot water, with more waiting on the stove

• Cooked shrimp, as needed, sliced in half (3/4#)

• 2 bunches cilantro, whole but bottom stems torn

• Thai basil, as needed

• Mint, as needed

• 1 package cooked rice stick (maifun), drained right before using

• Sesame oil, for your hands – after every 5 rolls


1. To assemble – dip a rice paper wrapper in hot water for 20-30 seconds until pliable. Transfer to a cutting board, fill with a little rice stick, shrimp, cilantro pieces, and a few Vietnamese basil and mint leaves per roll. Fold the edges in about ¾ of an inch, and then roll away from you. Transfer to a sheet tray and cover with a damp paper towel. Repeat until finished.