Vietnamese Fresh Spring Rolls with Hoisin Peanut Sauce
- Spring Rolls:
- 2 ounces rice vermicelli
- 8 8.5-inch-diameter rice wrappers
- 2 green leaf lettuce leaves, leaves quartered
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 8 large cooked shrimp, peeled, deveined, and cut lengthwise in half
- Hoisin Peanut Sauce:
- 1/2 cup hoisin sauce
- 3 tablespoons creamy peanut butter
- 2 tablespoons water
- 1 tablespoon (or more, to taste) rice vinegar
To make the spring rolls: Soak the vermicelli in a large bowl of cold water for 30 minutes; drain.
Bring a large saucepanof water to a boil over high heat. Add the vermicelli and cook just until al dente, about 1 minute. Drain well in a colander. Rinse the noodles with cold water; drain well again.
Fill a large bowl with hot water. Dip 1 wrapper into the hot water for 3 seconds to soften slightly. Lay the wrapper flat on the work surface.
Lay 1 piece of lettuce across the center of the wrapper then top the lettuce with a small handful of vermicelli, basil, mint, and cilantro, leaving about 1 1/2 inches uncovered on each end.
Beginning with the side closest to you, tightly roll the wrapper around the fillings. Once you have rolled about half of the wrapper around the fillings, arrange 2 shrimp halves, pink side down, on the wrapper. Fold the uncovered ends inward, then finish rolling up the wrapper to enclose the shrimp and fillings completely.
Repeat with remaining ingredients to form 7 more spring rolls.
Meanwhile, to make the Hoisin Peanut Sauce: Mix the hoisin sauce, peanut butter, water, and 1 tablespoon of vinegar in a small bowl to blend. Season the sauce to taste, adding more vinegar, if desired.
Serve the spring rolls with the Hoisin Peanut Sauce.