Ingredients
7ozdried rice noodles,(Chinese vermicelli), (1 package)
8rice paper wrappers
lettuce leaves,the softer, the better
bean sprouts
fresh cilantro,stems removed
shrimp,cooked, sliced in half lengthwise
1cuphoisin sauce,*
¼cupcreamy peanut butter
1tbsprice wine vinegar
½tspgarlic powder
2tbspcrushed peanuts
pork,sliced, cooked
cucumber,julienned
carrots,julienned
shiitake mushrooms
fresh herbs,such as basil, mint, or Vietnamese coriander
Preparation
Bring a medium saucepan of water to boil. Boil rice vermicelli for about 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water, and then gently dip one rice paper wrapper in the water for about 3 to 5 seconds to soften. Remove, and lay on a flat surface.
In a horizontal row across the center of the wrapper, place the lettuce, leaving at least 2-inch space on the right and left sides. Then layer the rice noodles, a few beansprouts, 3 to 4 shrimp halves, and cilantro on top of the lettuce.
Fold the top side of the wrapper tightly over the mixture, and then fold over the right and left sides, and then finally roll the pack over the remaining bottom side. Repeat with remaining ingredients.
Whisk together the hoisin, peanut butter, rice wine vinegar, and garlic powder in a small bowl until the sauce is well-mixed and smooth. Top with crushed peanuts.
Use a knife to slice the spring rolls on a diagonal, serve, and enjoy!
