Vietnamese Fresh Spring Rolls

Ingredients

• 2 ounces rice vermicelli noodles
• 8 rices wrappers , 8.5 inch diameter
• 8 large cooked shrimp - peeled , deveined and cut in half
• 2 leaves lettuce , chopped
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 1.33 tablespoons chopped fresh Thai basil

Instructions

1. 1

   Gather all ingredients.

2. 2

   Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.

3. 3

   Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.

4. 4

   Lay wrapper flat; place 2 shrimp halves in a row across the center, add some cooled noodles, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side.

5. 5

   Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

6. 6

   To make the chili sauce for dipping: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined.

7. 7

   To make the second sauce for dipping: Mix hoisin sauce and peanuts in a separate small bowl.

8. 8

   Serve spring rolls with the two sauce mixtures.