Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 50 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 2 ounces rice vermicelli
- 8 large cooked shrimp - peeled, deveined, and cut in half
- 1 cup fresh bean sprouts
- 16 -20 Chinese chives
- 3 tablespoons fresh mint leaves chopped
- 3 tablespoons fresh cilantro chopped
- 2 leaves lettuce chopped
- 8.5 inch diameter rice wrappers (8 total)
Hoison Peanut sauce:
Preparation
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.
