Spring Rolls

spring rolls ++ the pear and plum

PERFECT meal for a hot summer night.

main ingredients:

  • rice vermicelli [i bought a 14 oz pack and used about 1/2 the pack for 2 people]
  • 8 rice wrappers (8.5 inch diameter)
  • 8-12 large cooked shrimp – peeled, deveined and cut in half
  • 1 1/3 tablespoons chopped fresh Thai basil [we used normal basil]
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • chopped scallions
  • bean sprouts
  • shreaded carrot
  • 2 leaves lettuce, chopped [didnt use]

sauce 1 ingredients:

  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 tablespoons fresh lime juice [didnt have lime so we used a lemon]
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • 1/2 teaspoon garlic chili sauce

sauce 2 ingredients:

  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts [we used peanut butter]

directions:

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  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 some 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.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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