Ready in 50 minutes
by Connie Le
"These are the best! Other spring rolls I have at my local Vietnamese resturant have a thin cut price of pork, I added this to this recipe and it is great. Also Thai peanut sauce is even better than the hosin sauce if you like spicy foods."- Lainey44
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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.
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notanexperiencecook 10 months ago
Buchanmi 1 year agoI love these! I can't believe I have waited so long to review this! The peanut sauce is better than any I have had out. The only problem with this recipe is that I have to roll these things. How do they get them so perfect?? I'm working on it! Thanks for posting this!
VermicelliRecipes 1 year agoyummy spring rolls
Lainey44 3 years agoThese are the best! Other spring rolls I have at my local Vietnamese resturant have a thin cut price of pork, I added this to this recipe and it is great. Also Thai peanut sauce is even better than the hosin sauce if you like spicy foods.
junk8punk 4 years agoGreat recipe. All my friends liked it. THX.