So, I helped my mama cook this past weekend.
Caveat: This consisted of me rolling shrimp rolls poorly (harder than it looks folks), eating those rolls (as a favour of course) & snapping pics on iPhone (while desperately wanting the G11).
After a while, she gave up. Just shook her head, and let me be.
Content, eating poorly-rolled rolls.
Nothing but the freshest ingredients. Vermicelli noodles, shrimp, pork shoulder, cucumber, egg, cilantro, asian herb (purposely vague until someone enlightens) etc.
Look! It was V-day. I had to.
yep, that's a heart.
How delicious do these look?! Well, I would know. Ate 3 while “helping”.
gỏi cuốn (fresh shrimp rolls)
Instructions:
Assemble a little bit of this, and a little bit of that.
Tuck the sides & roll. Nice & snug.
The first will look deliciously fat & sloppy. Eat that one. Then, try again.
Assemble a little bit of this, and a little bit of that.
Tuck the sides & roll. Nice & snug.
The first will look deliciously fat & sloppy. Eat that one. Then, try again.
Each roll will look better than the last. Enjoy!
lekim.ca 
Ha ha ha, loved the last line of this, it’s soooo true, the first one for me is almost always like a big burrito, then they get progressively better :-) somehow my daughter is able to roll them perfectly each time … gggrrrrumble!
Those look sooo good! I made spring rolls once last year and then couldn’t stop making them for a few weeks straight. I need to bring that hobby back.
D – almost always? I’d say 99.8% of the time :) A good excuse to eat a few while ‘practicing’ though!
M – wish you could make a huge batch & save them…but it doesn’t work that way. Guess why they’re called ‘fresh’ shrimp rolls ;)