Medium raw shrimps, peeled, deveined and halved lengthways
Shallots, finely chopped
Garlic, finely chopped
Small green chilies, finely chopped
Nuoc cham sauce
Limes, squeezed and juiced
Round rice paper wrappers
Crushed roasted peanuts
Fresh coriander (cilantro), dill and mint leaves
Put the vinegar and salt into a bowl and
stir the shrimps.
Leave for about 8 minutes, then drain the
shrimps, rinse well under running water and squeeze them dry. They will
look whitish and not very attractive.
Put the shallot, garlic, chilies, nuoc
cham sauce and lime juice into another bowl, add the shrimps and mix
thoroughly. Cover and leave to marinate in the refrigerator for about 4
hours, until the shrimps have changed color.
Soak the rice paper wrappers in hot water,
one at a time, until they become soft and flexible, then remove them and
Put some of the shrimp mixture in a line,
about 2.5 cm from the edge of the wrapper, add some peanuts and mixed
herbs and roll up the wrapper, folding in the sides to make a neat cigar
As these rice paper wrappers are usually
quite large, cut the shrimp rolls into halves or thirds.
Serve with individual bowls of nuoc cham