Prep - 5 minutes

1. Boil a medium pot of water.

2. Add vermicelli and cook for 3 minutes.

3. Drain the noodles and run under cold water. Set aside.

4. Boil another pot of water (reuse the noodle water if preferred).

5. Boil the shrimp for 5 minutes. Remove and cut them in half lengthwise.

Fry Egg Roll - 5 minutes

1. Heat 1 inch of frying oil in a pan to 400°F.

2. Tightly wrap the egg roll wrappers into cylinders.

3. Fry for 1 minute or until golden brown.

Wrap Spring Rolls - 10 minutes

1. Fill a bowl with hot water.

2. Quickly dip each spring roll wrapper until just soft, about 5 seconds.*

3. Lay the wrapper flat on a surface.

4. Add a handful of vermicelli noodles to the top half, then layer cilantro, mint, thai basil, and a fried egg roll on top.

5. Fold the top of the wrapper over the filling and roll tightly.

6. Place the shrimp halves skin facing down below the noodle mixture and continue rolling to enclose them.

7. Fold in the side edges and finish rolling tightly.

Notes

*Letting the wrapper soak too long makes wrapping difficult.

*Shrimp halves should be placed so they’re visible through the final layer.

Make Cilantro Lemongrass Sauce - 10 minutes

1. Pick the leaves from 1/2 bunch cilantro (about 1 packed cup).

2. Trim and coarsely chop 6 inches of lemongrass stalk.

3. Peel and chop the ginger.

4. Add cilantro, lemongrass, ginger, and garlic to a food processor.

5. Process until finely chopped, scraping down the sides as needed.

6. Add rice vinegar, water, sambal oelek, salt, and sugar. Pulse to combine.

7. With motor running, drizzle in olive oil and blend until smooth.