Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
2 oz. rice vermicelli
Eight rice wrappers (8.5-inch diameter)
Eight large cooked shrimp – peeled, deveined, and cut in half
Two leaves of lettuce, chopped
3 tbsp. chopped fresh mint leaves
3 tbsp. chopped fresh cilantro
One ⅓ tbsp. Chopped fresh Thai basil
¼ cup water
2 tbsp. fresh lime juice
2 tbsp. white sugar
Four tsp. fish sauce
One clove of garlic, minced
½ tsp. garlic chili sauce
3 tbsp. hoisin sauce
1 tsp. finely chopped peanuts
Vermicelli pasta should be added to a big saucepan of lightly salted water and brought to a rolling boil. Pasta should be cooked uncovered for 3 to 5 minutes, tossing periodically until soft but firm to the biting.
The large basin was filled with warm water. To soften, submerge one wrapper for one second in the hot water. The wrapper should be flat; 2 shrimp halves should be arranged along the middle. Add some vermicelli, lettuce, mint, cilantro, and basil, leaving approximately 2 inches exposed on each side. When rolling the wrapper securely, start at the end with the lettuce and fold the exposed edges inward. Add the remaining ingredients and repeat.
The sauces: In a small bowl, stir together the water, lime juice, sugar, fish sauce, garlic, and chili sauce. In another little dish, combine the hoisin sauce and the peanuts.
Serve fish and hoisin sauce, dipping sauces with the wrapped spring rolls.