125 ml white rice vinegar
500 g Medium raw shrimps, peeled, deveined and halved lengthways
1 shallots, finely chopped
2 cloves Garlic, finely chopped
2 Small green chilies, finely chopped
1 1/2 tablespoons Nuoc cham sauce
2 Limes, squeezed and juiced
8 pcs Round rice paper wrappers
60 g Crushed roasted peanuts
Large handful Fresh coriander (cilantro), dill and mint leaves
1/4 teaspoon Salt

Put the vinegar and salt into a bowl and stir the shrimps. Leave for about 8 minutes, then drain the shrimps, rinse well under running water and squeeze them dry. They will look whitish and not very attractive. Put the shallot, garlic, chilies, nuoc cham sauce and lime juice into another bowl, add the shrimps and mix thoroughly. Cover and leave to marinate in the refrigerator for about 4 hours, until the shrimps have changed color. Soak the rice paper wrappers in hot water, one at a time, until they become soft and flexible, then remove them and pat dry. Put some of the shrimp mixture in a line, about 2.5 cm from the edge of the wrapper, add some peanuts and mixed herbs and roll up the wrapper, folding in the sides to make a neat cigar shape. As these rice paper wrappers are usually quite large, cut the shrimp rolls into halves or thirds. Serve with individual bowls of nuoc cham dipping sauce.

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