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Preparation:
1. Cook rice vermicelli in pan with 4 qtz of boiling water for 5 minutes. Add 1/4 cup of cooking oil to pan and mix for 30 seconds. Drain rinse vermicelli from pan and immerse in cold water. Let vermicelli cool, then drain.

2. In a bowl, combine eggs with salt and stir well.   In a saucepan make 5 thin sheets of egg pancake.  Place the egg pancakes on a plate, cut each pancake in quarters and set aside.

3. Separate lettuce into individual leave, wash, and drain well. Boil shrimps in hot water for 3-4 minutes.  Shelled, deveined, and slice in halves.

4.  Using the soft end of the lettuce leaves, wrap 2 halves of shrimp, 1 quarter of egg pancake, some rice vermicelli, and one prig of cilantro.  Tie with scallion and serve with Nuoc Cham.