Vietnamese Fresh Spring Rolls

Recipe submitted by Bonnie M.
2 ounces rice vermicelli
8 rice wrappers (8.5-inch diameter)
8 large shrimp - cooked, peeled, deveined and cut in half
1 1/3 Tbsp chopped fresh Thai basil
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh cilantro
2 leaves lettuce, chopped
4 tsp fish sauce
1/4 cup water
2 Tbsp fresh lime juice
1 clove garlic, minced
2 Tbsp white sugar
1/2 tsp garlic chili sauce
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts

Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes or until al dente and drain.

Fill a large bowl with warm water. Dip one rice wrapper into the hot water for one second to soften. Lay wrapper flat. In a row across the center, place two shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about two 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.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish and hoisin sauce mixtures.

*Hoisin sauce and other ethnic foods can be found on the Asian or Chinese aisle of your local grocery store.