Step 1 of 7
Vietnamese Shrimp Spiralized Rolls
Stir the lime juice, rice vinegar, palm sugar, fish sauce and chopped chili together with 3 1/2 tbsp of water, and leave the bowl to stand while the sugar dissolves.
Step 2
Fill a wide bowl with warm water and spread a damp dish towel on the counter to work on.
Step 3
Dip one rice paper sheet into the water for a few seconds, until it turns pliable but is still slightly firm, and lay it flat on the dish towel.
Step 4
Lay a few mint and cilantro across the middle of the sheet, then two shrimp and a small handful of the spiralized carrot and zucchini, cutting the spirals shorter if they overhang.
Step 5
Fold the two sides in over the filling, fold the near edge up, and roll it away from you tightly so the filling is sealed in.
Step 6
Repeat with the remaining sheets and filling, keeping the finished rolls apart on the plate so they do not stick to each other.
Step 7
Cut each roll in half on a diagonal and serve with the dipping sauce.
