Vietnamese Fresh Spring Rolls

Ingredients

• 2 ounces rice vermicelli

• 8 rice wrappers (8.5 inch diameter)

• 8 large Shrimp - cooked, peeled, deveined and cut in half

• 2 leaves lettuce, chopped

• 3 tablespoons chopped fresh mint leaves

• 3 tablespoons chopped fresh cilantro

• 1 ⅓ tablespoons chopped fresh Thai basil

Sauces:

• ¼ cup water

• 2 tablespoons fresh lime juice

• 2 tablespoons white sugar

• 4 teaspoons fish sauce

• 1 clove garlic, minced

• ½ teaspoon garlic chili sauce

• 3 tablespoons hoisin sauce

• 1 teaspoon finely chopped peanuts

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

3. For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.

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