Recipe courtesy of Paula at allrecipes.com
50g rice vermicelli
8 rice wrappers (20cm diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tbsp chopped fresh Thai basil
3 tbsp chopped fresh mint leaves
3 tbsp chopped fresh cilantro
2 leaves lettuce, chopped
4 tspn fish sauce
1/4 cup water
2 tbsp fresh lime juice
1 clove garlic, minced
2 tbsp white sugar
1/2 tspn garlic chili sauce
3 tbsp hoisin sauce
1 tspn finely chopped peanuts
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the centre, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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