Vietnamese Fresh Spring Rolls Recipe

Ingredients <br>- 2 ounces rice vermicelli <br>- 8 rice wrappers (8.5 inch diameter) <br>- 8 large cooked shrimp - peeled, deveined and cut in half <br>- 1 1/3 tablespoons chopped fresh Thai basil <br>- 3 tablespoons chopped fresh mint leaves <br>- 3 tablespoons chopped fresh cilantro <br>- 2 leaves lettuce, chopped <br>- 4 teaspoons fish sauce <br>- 1/4 cup water <br>- 2 tablespoons fresh lime juice <br>- 1 clove garlic, minced <br>- 2 tablespoons white sugar <br>- 1/2 teaspoon garlic chili sauce <br>- 3 tablespoons hoisin sauce <br>- 1 teaspoon finely chopped peanuts <br><p></p>Directions <br>step 1: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. <br>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. <br>step 3: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. <br>step 4: In another small bowl, mix the hoisin sauce and peanuts. <br>step 5: Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures. <br>

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

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.

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