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.
- 2 ounces rice vermicelli
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp - peeled, deveined and cut in half
- 1 ⅓ tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
- 4 teaspoons fish sauce
- ¼ cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons white sugar
- ½ teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
- 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 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.
- 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.
- Calories 82.4
- Carbohydrate 15.8 g
- Cholesterol 10.8 mg
- Fat 0.7 g
- Fiber 0.6 g
- Protein 3.3 g
- Saturated Fat 0.1 g
- Sodium 305.4 mg
- Sugar 5.2 g