Spring Rolls Sauce recipe

Preparation Time: 45 minutes
Cooking Time: 1 minute
Serves: 4, with 2 rolls each

Ingredients:

Spring rolls:

• 2 ounces rice vermicelli
• 8 individual rice wrappers, 8.5-inch-diameter in size
• 2 green lettuce leaves, quartered
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro leaves
• 8 large cooked shrimp, peeled, deveined, and cut lengthwise in half

Hoisin peanut sauce:

• 1/2 cup hoisin sauce
• 2 tablespoons water
• 1 tablespoon (or more, to taste) rice vinegar

Directions:

1. Fill a large bowl with hot water. Dip 1 wrapper into the hot water for 3 seconds to soften slightly. Lay the wrapper flat on the work surface.
2. Lay 1 piece of lettuce across the center of the wrapper then top the lettuce with a small handful of vermicelli, basil, mint, and cilantro, leaving about 1 1/2 inches uncovered on each end.
3. Beginning with the side closest to you, tightly roll the wrapper around the fillings. Once you have rolled about half of the wrapper around the fillings, arrange 2 shrimp halves, pink side down, on the wrapper. Fold the uncovered ends inward, then finish rolling up the wrapper to enclose the shrimp and fillings completely.
4. Repeat with remaining ingredients to form 7 more spring rolls.
5. Serve the spring rolls with the Hoisin Peanut Sauce.

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