Poaching liquid:

6 cups water

1 tablespoon rice wine vinegar

1 tablespoon pickling spice – see kitchen note

1/2 teaspoon kosher salt

1/4 pound medium size shrimp (approximately 10 shrimp), peeled and deveined  

1 1/2 ounces vermicelli noodles, also called bean threads

5 round rice paper wrappers, approximately 8 1/2 –inches in diameter

1/4 cucumber, cut in half lengthways, de-seeded and thinly sliced like matchsticks

2 scallions, thinly sliced

1 tablespoon thinly sliced mint

1 tablespoon thinly sliced basil

Method:

To poach the shrimp:

1.   In a small saucepan, add water, rice wine vinegar, pickling spice, and kosher salt. Bring to a boil, add the shrimp and allow to cook while occasionally stirring until pink, tails are curled in and cooked through, approximately 2 – 3 minutes.

2.   Using a slotted spoon, remove the shrimp and transfer to a baking sheet lined with parchment paper. Set to the side to cool. 

3.   Meanwhile, cook the vermicelli noodles according to package directions (approximately 15 – 20 minutes). Drain and set to the side.

To prepare the rice paper:

4.   One at a time, add rice paper to a bowl of luke warm water until pliable, approximately 30 seconds. Remove from water and place on a cutting board or work station. Using a clean dry kitchen towel, gently pat the wrapper dry to remove any excess water.

5.   Working quickly, add 2 shrimp down the middle followed with a few cooked vermicelli noodles, cucumber, scallions, mint and basil.

6.   Like a burrito, fold up the bottom then tuck in the sides before rolling tightly like a burrito.

7.   Serve with your favorite dipping sauce or simply straight up with a quick dunk in soy sauce.

Kitchen Note:  Pickling spice can be found at most grocery stores in the spice section. Usually, it’s a combination of cloves, peppercorns, all spice, mustard seeds, cinnamon, bay leaves, coriander, ginger, chillies, and mace.