Vietnamese Fresh Spring Rolls

31 Aug

Vietnamese Fresh Spring Rolls

Ingredients:

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
¼ c roasted peanuts, ground, for garnish .
½ c chicken broth
3 tbsps peanut butter (or more) .
½ c hoisin sauce .

Procedure:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
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.
Add the broth, peanut butter, sugar, & hoisin sauce, in a food processor. Process until smooth
Garnish with the ground peanuts.

Serve rolled spring rolls with the hoisin sauce mixture.

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