Vietnamese Fresh Spring Rolls

Ingredients

• Vermicelli Rice Noodles

  A Taste Of Thai

  2 oz or 57g

• Shrimp

  Crustaceans, mixed species, raw

  8 large or 56g

• Basil

  Fresh

  1 ⅓ tbsp, chopped or 4g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Lettuce

  Romaine or cos, raw

  200g

• Fish sauce

  Ready-to-serve

  4 tsp or 24g

• Water

  Plain, clean water

  ¼ cup or 59g

• Lime juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Chili sauce

  Peppers, hot, immature green, canned

  ½ tsp or 3g

• Hoisin sauce

  Ready-to-serve

  3 tbsp or 48g

• Peanuts

  Virginia, raw

  ⅓ tbsp or 3g

• Rice Paper

  Greenland

  8 sheets dry or 78g

• Mint

  Freshdirect

  3 tablespoon or 9g

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 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.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
6. (source: https://www.allrecipes.com/recipe/24239/vietnamese-fresh-spring-rolls/)