Vietnamese Fresh Spring Rolls

8 Servings
100% would make this recipe for Vietnamese Fresh Spring Rolls again.

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.

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Vietnamese Fresh Spring Rolls Ingredients

2 ounces Rice vermacelli	1/4 cup water
8 ea rice wrappers (8.5 inch diameter)	2 tablespoons Lime Juice
8 large Shrimp cooked, peeled, deveined and cut in half	1 clove Garlic minced
1 1/3 tablespoons Thai basil chopped fresh	2 tablespoons Sugar
3 tablespoons Mint leaves chopped fresh	1/2 teaspoon Garlic chili sauce
3 tablespoons Cilantro chopped fresh	-- SAUCE #2 --
2 leaves Lettuce chopped	3 tablespoons Hoisin sauce
-- SAUCE #1 --	1 teaspoon Peanuts finely chopped
4 teaspoons fish sauce

Instructions for Vietnamese Fresh Spring Rolls

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

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.

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

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

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

Main Ingredient: ShrimpCuisine: Asian