Vietnamese Salad Rolls

Ingredients

• 1 package rice vermicelli , 8 ounce
• 8 ounces cooked , peeled shrimp, cut in half lengthwise
• 8 rices wrappers , 6.5 inch diameter
• 1 carrot , julienned
• 1 cup shredded lettuce
• 0.25 cups chopped fresh basil
• 0.5 cups hoisin sauce
• water as needed

Instructions

1. 1

   Bring a medium saucepan of water to a boil. Place rice vermicelli in boiling water, remove from heat, and let soak until soft, 3 to 5 minutes. Drain and rinse with cold water. Set aside.

2. 2

   Fill a large bowl with hot water. Dip one rice wrapper in hot water until soft, about 1 second. Lay wrapper flat; place desired amounts of noodles, shrimp, carrot, lettuce, and basil in the center. Roll edges of wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly roll up ingredients. Repeat with remaining wrappers.

3. 3

   Mix hoisin sauce with water in a small bowl until desired consistency has been attained. Heat mixture for a few seconds in the microwave.

4. 4

   Serve spring rolls with warm dipping sauce.