Vietnamese Fresh Spring Rolls

INGREDIENTS

2 ounces rice vermicelli (Bun Thap Chua Brand)

8 rice wrappers (8.5 inch diameter or 12' square)

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

1 1/3 tablespoons chopped fresh basil or whole leaves

3 tablespoons chopped fresh mint leaves or whole leaves

3 tablespoons chopped fresh cilantro or whole leaves

Bean sprouts

2 leaves lettuce, chopped or whole leaves

Optional: boiled pork, sliced

Peanut sauce:

1 jar of Hoisin Sauce

½ jar of peanut butter (any brand)

1 jar of just water (use Hoisin jar to measure)

1 clove of fresh garlic (chop very small = diced)

Chopped peanuts as garnish

Fish sauce: - Alternate

4 teaspoons fish sauce

1/4 cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

1/2 teaspoon garlic chili sauce

DIRECTIONS

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/hot water. Dip one wrapper into the water for 1 second to soften (be really quick, you only need to wet both sides lightly). Lay wrapper flat on clean surface.
3. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and cover with lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper,
4. Repeat with remaining ingredients.
5. For storage, set rolls on serving tray and cover with damp paper towels and cling wrap. Store in fridge up to 24 hours.

PEANUT SAUCE
Saute garlic in saucepan. Add hoisin sauce, water and peanut butter to saucepan. Heat on low-medium simmer, stirring until evenly mixed. Remove from heat and serve or jar immediately.

Sprinkle chopped peanuts on sauce when serving.

Alternate “nuoc cham” fish sauce:

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