Thai Shrimp Spring Rolls

Ingredients:
1 cup thin rice noodles
8-10 medium to large shrimp, cooked and cut in half
4 (8x10) sheets of rice paper
2 carrots, thinly sliced
1 small cucumber, thinly sliced
25 – 35 Thai basil leaves

Directions:
1. Soak the rice noodles in very hot water until they are soft, usually 10 to 20 minutes; drain*
2. Place a clean kitchen towel on a work surface with a bowl of hot water nearby.
3. Put a sheet of rice paper in the hot water for approx. 20 seconds.
4. Lay flat on the towel.
5. In the middle of the rice paper, place 2 to 3 pieces of shrimp, ¼ of the noodles, carrots, cucumbers, and Thai basil.
6. Quickly roll up the rice paper, keeping it fairly tight.

Enjoy with your favorite dipping sauce, we recommend a peanut dipping sauce!

If not eating rolls immediately, plastic wrap each and refrigerate.

*You can leave the noodles whole or cut into 2-inch pieces, whichever you prefer.