Vietnamese Spring Rolls
|20 large cooked shrimp|
|1/4 lb of cellophane rice noodles|
|20 rice paper wrappers. about 6 and 1/2 inches round|
|40 fresh mint leaves|
|10 garlic chives, cut in halves (available at Asian grocery's)|
|3 tbs fish sauce|
|3 tbs hoisin sauce|
|1 hot red chili, chopped|
|1 tbs roasted unsalted peanuts chopped|
|1 tbs lemon juice|
- To make the dipping sauce, combine the fish sauce, hoisin, hot chili pepper, roasted peanuts and lemon juice and combine well.
- Peel and devein the shrimp and poach in simmering water until pink.
- Cut the shrimp in half.
- Soak the rice noodles for 5 minutes in a bowl with enough hot water to cover.
- Drain well and chop the noodles into shorter lengths.
- Working with one rice paper at a time, dip into a bowl of warm water. Leave for about 30 seconds or until wrapper becomes soft and pliable, then remove.
- Be careful with the wrappers as they can tear easily.
- Place 1 softened wrapper on a work surface and spoon about 1 tbs of the noodles along the bottom third of the wrapper, leaving enough space at the sides to fold the wrapper over.
- Top with 2 mint leaves and 2 shrimp halves.
- Fold in the sides towards each other and firmly roll up the wrapper, adding a piece of garlic chive as you roll so it points out of one side.
- Repeat with the remaining wrappers and ingredients and place the spring rolls, seam side down on a serving plate.