vietnamese fresh spring rolls

Ingredients

• Servings: 8
• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp - peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped
• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce
• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Recipe

Preparation Time: 45 mins Cook Time: 5 mins Ready Time: 50 mins


• bring a medium saucepan of water to boil. boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• 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.
• in a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• in another small bowl, mix the hoisin sauce and peanuts.
• serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.