Vietnamese Shrimp and Egg Rolls

Step 1

Beat the 2 eggs with a pinch of salt. Cook in a lightly oiled skillet over medium heat until just set, about 2 minutes, then slide onto a plate and slice into thin strips.

Step 2

Slice the 0.5 pound cooked shrimp in half lengthwise. Fill a wide bowl with warm water and dip one rice paper wrapper in for 5 seconds until pliable, then lay it flat on a clean surface.

Step 3

Arrange a few shrimp halves, some egg strips, 0.25 cup lettuce, a few mint leaves, and 2 tablespoons bean sprouts in a line across the lower third of the wrapper, leaving the edges clear.

Step 4

Fold the bottom over the filling, tuck in the sides, and roll tightly like a burrito. Repeat with the remaining wrappers and filling.

Step 5

Serve the rolls with lime wedges for squeezing over, and enjoy within an hour for the freshest texture.