Vietnamese spring rolls are a welcome departure from the conventional fried kind and have quickly become a household favourite. Whether you dip them in one sauce or both,
they're wonderful and make a perfect summery snack.
Vermicelli made from rice, 2 ounces.
A stack of 8 rice paper wrappers.
Peeled, deveined, halved extra-large cooked shrimp.Two cut lettuce leaves.3 tablespoons chopped mint.This dish uses 3 tablespoons of chopped cilantro.
Put some hot water in a big dish. If you want to soften the wrapper, just dip it into the hot water for a second. Place 2 shrimp halves in a row along the middle of the wrapper
Vermicelli, lettuce, mint, cilantro, basil. Leave 2 inches on either side exposed. Fold in the exposed edges of the wrapper, lettuce end first.
Water, lime juice, sugar, fish sauce, garlic, and chilli sauce should be blended in a small bowl for the sauces. In a second, smaller bowl, combine the hoisin sauce and peanuts.