Vietnamese Fresh Spring Rolls
Description
These spring rolls are easy to prepare and are healthier than the fried variety. Serve them as an appetizer or as a light meal. You can add other ingredients like freshly shredded carrots, cucumber, peanut butter and more shrimp, if desired.
Ingredients
2 oz. rice vermicelli
8 rice wrappers (8 1/2 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 T. chopped fresh Thai basil
3 T. chopped fresh mint leaves
3 T. chopped fresh cilantro
2 leaves lettuce, chopped
4 t. fish sauce
1/4 c. water
2 T. fresh lime juice
1 clove garlic, minced
2 T. white sugar
1/2 t. garlic chili sauce
3 T. hoisin sauce
1 t. finely chopped peanuts
Directions
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Bring water to a boil in a medium saucepan; boil rice vermicelli 3 - 5 minutes, or until al dente; drain.
Fill a large bowl with warm water; dip 1 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; tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix 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.
8 servings.