These rolls appear in various SE Asian cuisines and is a borrowed recipe from Vietnam.
 



Ingredients:
  • 3 oz Somen noodles or cold cooked rice noodles (noodles are optional)
  • 1 lb Shrimp (peeled and cooked) (or 1 lb ground pork or turkey)
  • 1 cup Mesclun or a selection of torn/shredded lettuces
  • 1 cup Fresh bean sprouts
  • 1 cup Cilantro/coriander leaves
  • 1 cup Mint leaves
  • 1 package Dried rice paper (25 pieces) There is a recipe for making your own here.   
Method:
  1. Bring 3 cups water to a boil on high heat
  2. Add noodles, stir well, and turn the heat to medium and cook for 3 minutes
  3. Rinse with cold water and drain well in a strainer for 30 minutes
  4. (Cook on medium heat and stir constantly until dried, 8 minutes (do not brown) and let cool 5 minutes)
  5. Transfer to a food processor and chop 20 seconds, set aside

Assembling the rolls:
  1. Line up bowls of cooked shrimp (or meat), noodles, sprouts, mesclun, cilantro, mint, and large bowl of hot water from faucet (change water as it gets cool)
  2. Line up 3 large plates
  3. The following steps 4-7 really depend on the rice paper characteristics and are quite variable. The process outlined would be or a particularly strong batch. Sometimes the immersion may only be a few seconds and even then the paper becomes very friable. So test your batch first.
  4. Dip one sheet of rice paper in water for 5 seconds, hold up to let the excess water drip out, 5 seconds
  5. Carefully place it flat on a large plate
  6. Repeat for 2 more times
  7. Wait for a minute to allow the paper to get soft (The first paper should be ready to roll) (as you finish rolling each one, dip another paper)
  8. On the end near you, place 2 shrimp, 3 tablespoons of noodles, 4 leaves mesclun, 10 bean sprouts, 6 cilantro leaves, and 4 mint leaves
  9. Fold over the end near you, roll over once, fold 2 sides toward each other, hold it tight, and roll over toward the other end
Serve with Peanut Sauce