• Heat the vegetable stock in a pot.
  2 cups vegetable stock
• Add the chicken breasts and cook for 15 minutes or until fully cooked.)
  1 pound chicken breast
• Remove the chicken from the stock.  Cut the chicken breasts into small cubes.
• Add the shrimp to the stock and cook for 4–5 minutes or until they turn pink. Slice each shrimp in half lengthwise.
  25 shrimp
• Wash the lettuce thoroughly and separate the leaves.
  10 leaves mixed lettuce

Assemble the Rolls

• Heat about 1 inch (2.54 cm) of water in a frying pan.
• Dip one sheet of rice paper into the warm water for 2-3 seconds until it becomes soft.
  16 sheets round rice paper
• Lay the softened rice paper flat on a damp towel. Fold the sides inward by 1 ½ inch to create neat edges.
• On the lower half of the rice paper, layer the ingredients in this order: lettuce, vermicelli, chicken, and shrimp. Sprinkle with parsley.
  2 oz vermicelli noodles, ½ oz. Fresh Parsley
• Roll the rice paper tightly, folding as you seal the ingredients inside.

Serve

• Repeat the process until all ingredients are used.
• Slice each roll in half and arrange on a serving plate.
• Enjoy your fresh spring rolls! 🥗🍤