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

Steps

1. Bring water to a boil in a medium saucepan; boil rice vermicelli 3 - 5 minutes, or until al dente; drain.
2. 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.
3. In a small bowl, mix fish sauce, water, lime juice, garlic, sugar and chili sauce.