8large cooked shrimp - peeled, deveined and cut in half
1 1/3 Tbschopped fresh thai basil
3 Tbschopped fresh mint leaves
3 Tbschopped fresh cilantro
2leaves lettuce, chopped
4 tspfish sauce
2 Tbsfresh lime juice
1 clovegarlic, minced
2 Tbscane sugar
1/2 tspgarlic chili sauce
3 Tbshoisin sauce
1 tspfinely chopped peanuts
Bring a medium saucepan of water to 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 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.
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.
Rice vermicelli spring rolls recipe. Pleasant rice vermicelli spring rolls.
8 spring rolls
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