Vietnamese Fresh Spring Rolls

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These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. they are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

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Steps

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Bring a medium saucepan of water to a boil.

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Boil rice vermicelli 3 to 5 minutes , or until al dente , and drain.

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Fill a large bowl with warm water.

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Dip one wrapper into the warm water for 1 second to soften.

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Lay wrapper flat.

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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.

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Fold uncovered sides inward , then tightly roll up the wrapper , beginning at the end with the lettuce.

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Repeat with remaining ingredients.

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

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

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

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Ingredients

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rice vermicelli, rice paper sheets, cooked shrimp, thai basil, fresh mint leaves, fresh cilantro, lettuce, fish sauce, water, fresh lime juice, garlic clove, white sugar, chili-garlic sauce, hoisin sauce, peanuts