Vietnamese Fresh spring rolls
8 servings, Dairy Free, Egg Free & Gluten Free
1 cup rice vermicelli noodles
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tbsp chopped fresh basil
3 tbsp chopped fresh mint leaves
3 tbsp chopped fresh cilantro
¼ cup julienne cabbage
¼ cup julienne carrots
¼ cup julienne cucumber
4 tsp fish sauce
¼ cup water
2 tbsp fresh lime juice
1 clove garlic, minced
1 tbsp white sugar
½ tsp garlic chili sauce
3 tbsp hoisin sauce
1 tsp finely chopped peanuts (optional)
Bring a medium saucepan of water to boil. Boil rice vermicelli for 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the centre, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, lettuce, cabbage, carrots, cucumber and avocado, 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.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, chili sauce, hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.