INGREDIENTS
2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half
1 tbs chopped fresh Thai basil 3 tbs chopped fresh mint leaves 3 tbs chopped fresh cilantro 1 red bell pepper 1 cucumber 2 leaves lettuce, chopped 4 tsp fish sauce ¼ cup water 2 tbs fresh lime juice 1 clove garlic, minced 2 tbs white sugar ½ tsp garlic chili sauce 3 tbs hoisin sauce 1 tsp finely chopped peanuts
METHOD
Bring a medium saucepan of water to boil. Boil rice vermicelli three to five minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for one second to soften. Lay wrapper flat. In a row across the centre, place two shrimp halves, sliced cucumber and bell pepper, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about two 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 spring rolls with the fish sauce and hoisin sauce mixtures.
SPRING 2021 www.pei-living.ca
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