- Large shrimp - Shredded lettuce - Cilantro - Mint leaves - Scallions - Vermicelli rice noodles - Bean sprouts - Rice paper wrappers
Fill a large stockpot halfway with water and bring to a boil. Add the shrimp to the water and cook until cooked through and opaque, about 5 minutes stirring occasionally.
Fill a very large bowl, big enough to submerge the wrappers, ⅔ of the way high with hot tap water. Place 1 rice paper wrapper into the water until it softens.