Nem pakon.
( Shrimp roll.)

Boiled shrimp, rice vermicelli noodle, mint leaves and crisp lettuce wrapped with rice paper is very yummy.
Rice paper made from rice flour batter that spreads to thin round sheet paper-like on hot steamer, and then sun dry . Rice paper is very popular food in Kampuchea Krom, we use rice paper to make our famous "shrimp roll", "spring roll", and many other Khmer Krom recipes. Shrimp roll is one of the most popular appetizers from Khmer Krom.
• Ingredients :
  • 3 Cups water
  • 1 lb Large or medium fresh shrimp
  • 1 Package rice paper( some packing companies labels as "banh trang" or "spring roll wrappers)
  • 2 Cups luke warm water
  • 2 Cups already cooked rice vermicelli noodle
  • 2 Cups chopped fresh Romaine or Boston lettuce
  • 1 Cup chopped fresh mint leaves
  • A dozen stalks fresh chive (option)
• Procedures :
  Cook 3 cups water in a soup pot till water bubbling, add shrimp in to boiling water and till it turns to reddish color, drained, rinsed, peeled, de-veins and set a side.
  Put 2 cups warm water in a cake pan or large bowl.
  Take a sheet of rice paper dips in to water and remove it immediately .
  Spread that sheet of wet rice paper on a cutting board or plate.
  Take few shrimp place on 1/3 of rice paper sheet, top with some cooked noodle, some lettuce, and some mint leaves.
  Fold and roll tight like egg roll. If you like chive add couple stalks of fresh chive before roll toward the end.
  Repeat until the shrimp is gone, this recipe make about 10 shrimp rolls.
  Serves with sweet fish sauce or with hoisin sauce.