Ingredients
- 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
Method
- Bring a saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes 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 little bit of noodles, basil, mint, cilantro and lettuce. Fold sides of wrapper towards middle, then roll the wrapper, beginning at the end with the lettuce.
- 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.