Shrimp Spring Rolls

• 10 Cooked, peeled, and deveined jumbo shrimp, cut in half lengthwise
• 10 Round rice paper wrappers
• 10 Bibb lettuce leaves, stems removed
• 6 oz Thin rice noodles
• As needed BLENDABELLA Thai

Instructions

1. Cook the rice noodles according to package directions. Drain and rinse with cold water.
2. Fill a bowl large enough to hold a piece of rice paper with water.
3. Place a damp dish towel on a clean cutting board.
4. Immerse one sheet of rice paper in the water for 15-20 seconds.
5. Remove, shaking off any excess water, and lay flat on the dampened cloth.
6. Over the bottom third of the rice paper, lay one piece of lettuce.
7. On the lettuce, place 2-3 tablespoons of noodles and 2 tablespoons of BLENDABELLA Thai.
8. Fold up the bottom half of the rice paper, fold in the sides, and lay 2 shrimp halves, cut side down, along the crease.
9. Continue to roll the paper into a tight cylinder.
10. Repeat with the remaining wrappers.