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Ingredients Jump to Instructions ↓

  1. 2 ounces rice vermicelli

  2. 8 rice wrappers (8 1/2 inch diameter)

  3. 8 large cooked shrimp - peeled, deveined and cut in half

  4. 1 1/3 tablespoons chopped fresh Thai basil

  5. 3 tablespoons chopped fresh mint leaves

  6. 3 tablespoons chopped fresh cilantro

  7. 2 lettuce leaves, chopped

  8. 4 teaspoons fish sauce

  9. 1/4 cup water

  10. 2 tablespoons fresh lime juice

  11. 1 clove garlic, minced

  12. 2 tablespoons white sugar

  13. 1/2 teaspoon garlic chili sauce

  14. 3 tablespoons hoisin sauce

  15. 1 teaspoon finely chopped peanuts

  16. In a pot or deep saucepan, boil water and cook vermicelli for 3-5 minutes or until al dente. Drain the noodles and set aside.

  17. 1 second to soften it. Lay it flat and put

  18. 2 shrimp halves at the center. Top it with a handful of vermicelli, basil, mint, cilantro and lettuce. Leave a

  19. 2 inch space on each side. Fold the sides inward and roll tightly. Follow the same procedure with the rest of the ingredients.

  20. To make the dipping sauce, combine the fish sauce, water, lime juice, garlic, sugar and chili sauce in a bowl. In another bowl, mix the hoisin sauce and peanuts.

  21. Serve the spring rolls with the fish sauce and hoisin sauce mixtures.

  22. Photo Courtesy Of: stu

  23. spivack Tweet

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