Spring rolls are so delicious, but unfortunately, they can be quite unhealthy with all the frying. This is why this Vietnamese version is so good for you – it brings all the wonderful flavor of one of the most beloved appetizers and turns it healthy by making it raw. Apart from the shrimp which will be cooked, of course.
- 2 ounces rice vermicelli
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp – peeled and halved
- 1 1/3 tablespoons fresh Thai basil, chopped
- 3 tablespoons fresh mint leaves, chopped
- 3 tablespoons fresh cilantro, chopped
- 2 leaves lettuce, chopped
- 4 teaspoons fish sauce
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons white sugar
- 1/2 teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
- Boil rice vermicelli in boiling water for 5 minutes or until al dente.
- Fill a bowl with tepid water. Dip a wrapper in water for a second for it to soften. Place it on a flat surface and place 2 halves of shrimp, some vermicelli, mint, cilantro, lettuce and basil in a row in the center. Leave two inches on either side. Fold the uncovered sides inward and then roll the wrapper tightly along the longer sides.
- Prepare the first sauce by mixing chili sauce, sugar, garlic, lime juice, water and fish sauce.
- Prepare the second sauce by mixing hoisin and peanuts.
- Serve the rolls with two sauces.