Ingredients
2 oz. Rice Vermicelli
5 Sheets Rice Paper (8 inch)
20 Small Cooked Shrimp (cleaned)
1 Medium Carrot (shredded in strips)
2 tbsp. Fresh Basil (chopped)
1 tbsp. Fresh Mint Leaves ( chopped – optional)
2 tablespoons Fresh Cilantro (chopped )
2 Leaves Lettuce (torn in strips)
2 tbsp. Fish Sauce
2 tbsp. Fresh Lime Juice
1 tbsp. Garlic ( minced)
2 tbsp. Sugar
1 tbsp. Black Bean Garlic Sauce
3 tbsp. Hoisin Sauce
Preparation
- Place rice vermicelli in boiling water for 3 to 5 minutes, drain, and rinse in cold water.
- Fill a bowl with warm water
- Dip rice paper into the water for 15 seconds to soften (you can also run under tap for 10 seconds)
- Lay rice paper flat – rice paper gets soft and sticky very fast, so filling has to be done quickly
- Place vermicelli in center of rice paper leaving about inch and a half at both ends free
- On side of vermicelli place 4 small shrimps, carrots, basil, mint, cilantro and lettuce
- Fold uncovered sides inward, then tightly roll the wrapper
- Repeat with remaining wrappers
- In a small bowl, mix the fish sauce, lime juice, garlic, and sugar (and 1 tbsp. hoisin – optional)
- In another small bowl, mix the hoisin and black bean sauces.
- Serve rolled spring rolls with the fish sauce and hoisin dipping sauces.