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