Consider semi-homemade version with marinated shrimp from Wegmans or other supermarkets or substituting ½ of the vermicelli for sprouts to increase fiber content
8 spring rolls
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
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 soy sauce
1/2 teaspoon garlic chili sauce
1/4 cup water
2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
3 tablespoons peanut sauce
1 clove garlic, minced
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. 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.
3. In a small bowl, mix the soy sauce, water, lime juice, garlic and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanut sauce
5. Serve rolled spring rolls with the chili sauce and hoisin sauce mixtures.