This is a classic Vietnamese fresh spring roll. Noodles, vegetables, herbs and poached shrimp served with a sweet and earthy hoisin peanut sauce.
1Prepare sauce by combining sauce ingredients and reserve.
For the Spring Rolls:
1Cook the rice vermicelli noodles in boiling water for about 5 minutes, or until al dente. Shock them in ice water to stop the cooking process and drain them well.
2Combine the noodles, carrots and lettuce to make the filling.
3Soak the rice paper in warm water for about 15 seconds, until it starts to soften and then place it on your cutting board. Place about a 1/2 cup of the vegetable filling in the center of the wrapper and top it with the basil, cilantro and two shrimp pieces.
4Roll from the bottom up containing the filling with your fingers. Once the bottom skin rolls over once, push down to flatten it a little. Fold in two sides snugly, and then roll up the parcel. Lay it seam side down on a serving plate. Serve with the hoisin dipping sauce.
4 oz.(95 g) rice vermicelli noodles
8 oz.(240 g) cooked, peeled shrimp, cut in half lengthwise