Ingredients
-
2 ounces rice vermicelli
-
8 rice paper sheets (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
-
2 tablespoons white sugar
-
1/2 teaspoon chili-garlic sauce
-
3 tablespoons hoisin sauce
-
1 teaspoon finely chopped peanuts
-
1 garlic clove, minced
Instructions
- Bring a medium saucepan of water to a 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 warm 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 up 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.