Vietnamese Shrimp Spring Rolls
For the Spring Rolls:
8 Large Rice Paper Sheets
4 oz. Instant Vermicelli Noodles
1 lb. cooked shrimp cut into small pieces
1/2 cup fresh cilantro chopped
1/2 cup fresh mint chopped
1/2 cup fresh basil chopped
2 carrots sliced thinly with a vegetable peeler
1/2 cucumber cut julienne
For the sauce:
1/2 cup hoisin sauce
2 tablespoons peanut butter
1 tablespoon Sriracha hot sauce
Boil some water and pour over the noodles in a bowl. Allow them to sit for about 3 minutes (or until softened), then drain and run cool water over them.
Arrange all of your ingredients so they are easily accessed.
Fill a large container or skillet with some warm water, and dip one rice paper roll into it for about 5 seconds. If it’s not completely malleable after 5 seconds, don’t worry- the residual water will seep into it while you are assembling the rolls and make it easy to roll up.
Place the softened rice paper on a plate, and begin layering your ingredients on the bottom half of the paper. Begin with the noodles, then add the carrots, cucumbers, herbs, and finally the shrimp. Then, fold the sides of the rice paper over the filling and roll up like a burrito.
Repeat for the remaining rice paper rolls.
Mix all sauce ingredients together in a small bowl.
Serve rolls with the sauce for dipping.