Vietnamese Spring Rolls

Perfect for a hot summer night’s dinner. Not to mention, these weren’t as hard as I always thought they were!

2 ounces rice vermicelli
package small shrimp; cooked – peeled, deveined
1 cup fresh bean sprouts (or canned if you can’t find fresh)
6 green onions (green parts)
3 tablespoons fresh mint leaves; chopped chiffonade style
3 tablespoons fresh cilantro; chopped chiffonade style
2 leaves lettuce; chopped
8.5 inch rice wrappers

Hoison Peanut sauce:
1 cup hoisin sauce
1/4 cup smooth peanut butter
1 tbsp rice vinegar
2 garlic cloves; crushed
1 Thai chili; minced, or more for desired spiciness (we just used Sriracha sauce)

Bring a medium saucepan of water to boil. Boil rice vermicelli according to the package directions (or 3 to 5 minutes until al dente) and drain. While waiting for vermicelli to cook, combine the onions mint and cilantro into a bowl. Fill a large bowl with warm water (warm, not boiling and not steaming). Dip one wrapper into the hot water for 1 second to soften (you may have to swish it around a bit). Lay wrapper flat (you may have to pull it apart if it sticks to itself). In a row across the center, place 2 shrimp halves, a handful of vermicelli, lettuce and the herb mixture, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce (like a burrito). Repeat with remaining ingredients.

In a small bowl, mix the hoisin sauce ingredients to taste and top with chopped peanuts if desired.

My Opinion:
This recipe makes more than enough for three hungry people to have four very stuffed spring rolls.

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