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.

Nutrition per serving