Vietnamese Fresh Spring Rolls

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.

Ingredients

• 2 ounces rice vermicelli

• 8 rice wrappers (8.5 inch diameter)

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

• 1 ⅓ tablespoons chopped fresh Thai basil

• 3 tablespoons chopped fresh mint leaves

• 3 tablespoons chopped fresh cilantro

• 2 leaves lettuce, chopped

• 4 teaspoons fish sauce

• ¼ cup water

• 2 tablespoons fresh lime juice

• 1 clove garlic, minced

• 2 tablespoons white sugar

• ½ teaspoon garlic chili sauce

• 3 tablespoons hoisin sauce

• 1 teaspoon finely chopped peanuts

Directions

• Step 1

  Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

• Step 2

  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.

• Step 3

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

• Step 4

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

• Step 5

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