Ingredients

makes 12

　　2 pounds (about 60) small shrimp, peeled and deveined

　　4 ounces rice vermicelli

　　1/4 cup fresh lime juice (2 limes)

　　2 tablespoons sesame oil

　　1/4 teaspoon coarse salt

　　12 8 1/2-inch rice-paper wrappers

　　1/2 seedless cucumber, cut into matchsticks

　　1/2 pound (about 2 cups) bean sprouts

　　1 bunch fresh chives, ends trimmed

　　1 head Boston lettuce, washed

　　1 bunch fresh mint

　　1 bunch fresh cilantro

　　

Step 1

Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.

　　

Step 2

Bring a medium pot of water to a boil. Cook the vermicelli until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add the lime juice, sesame oil, and salt; toss. Set aside.

　　

Step 3

Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in the ends. Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.

　　

Step 4

Place the finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice papers until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.