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What is there not to love about Vietnamese spring rolls? It is healthy,easy to make, and so yummy!:) I`ve posted a recipe below taken from http://allrecipes.com, you can omit any of the ingredients that you may not like. While I love all the vegetables and herbs used for the Vietnamese spring rolls, I know some of my friends who couldn`t stand anything that has cilantro or basil in it. So feel free to make your own spring rolls according to your liking :)
Recipe from http://www.allrecipes.com
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half (I omitted this)
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
2 tablespoons white sugar
1/2 teaspoon chili sauce
3 tablespoons hoisin sauce
1 teaspoon 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 center, 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.