4/5
(1 Votes)
Ingredients
- 2 oz rice vermicelli
- 8 rice wrappers
- 8 large cooked shrimp, deveined & cut in 1/2
- 1 1/3 tsp chopped fresh Thai basil
- 3 tbsp fresh mint leaves, chopped
- 3 tbsp fresh cilantro, chopped
- 2 lettuce leaves, chopped
- 4 tsp fish sauce
- 1/4 cup water
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 2 tbsp sugar
- 1/2 tsp garlic chili sauce
- 3 tbsp hoisin sauce
- 1 tsp peanuts, finely chopped
Preparation
Step 1
Bring a medium saucepan of water to boil. Boil rice vermicelli for 3-5 minutes or until all dente; 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 center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro & lettuce leaves leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper beginning at the end with the lettuce.
In a small bowl, mix fish sauce, water, lime juice, garlic, sugar & chili sauce (Dipping sauce #1)
In another bowl, mix hoisin sauce and peanuts ( Dipping sauce #2)