Vietnamese Salad Rolls

By ernie70

Ingredients

• 1-3/4 (8 ounce) packages rice
• vermicelli
• 14 ounces cooked, peeled
• shrimp, cut in half lengthwise
• 14 rice wrappers (6.5 inch
• diameter)
• 1-3/4 carrot, julienned or shredded
• 1-3/4 cups shredded lettuce
• 1/4 cup and 3 tablespoons
• chopped fresh basil
• 3/4 cup and 2 tablespoons
• hoisin sauce
• water as needed

Details

Servings 14
Adapted from allrecipes.com

Preparation

Step 1

You have scaled this recipe's ingredients to yield a new amount (14). The directions below still refer to the original recipe yield (8).
1.Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
2.Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining wrappers and ingredients.
3.In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
4.Serve the spring rolls with the warm dipping sauce.