Vietnamese Fresh Spring Rolls

Ingredients

2 ounces rice vermicelli

8 eaches rice wrappers (8.5 inch diameter)

8 large cooked shrimp – peeled, deveined and cut in half

1 ⅓ tablespoons chopped fresh Thai basil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro

2 leaves lettuce, chopped

4 teaspoons fish sauce

¼ cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

½ teaspoon garlic chili sauce

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts

Directions

Step 1
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Step 2
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Step 3
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

Step 4
In another small bowl, mix the hoisin sauce and peanuts.

Step 5
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.