These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Preparation Time
45 mins
Cooking Time
5 mins
Total Time
50 mins
Calories
82 Calories
Recipe Instructions
Step 1
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Step 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.
Step 3
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
Step 4
In another small bowl, mix the hoisin sauce and peanuts.
Step 5
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Ingredients
2 tablespoons white sugar
¼ cup water
1 clove garlic, minced
3 tablespoons hoisin sauce
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint leaves
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
