1 package clear edible rice paper sheets (round spring roll wrappers) - banh trang
1/2 lb. cooked shrimp, peeled, deveined and sliced in half lengthwise
1 carrot, peeled, cut in slivers
1 cucumber, peeled, cut in slivers
Vermicelli rice noodles (very thin)
Fresh cilantro, mint and basil, equal amounts
Boil the shrimp for 3 minutes in a sauce pan of boiling water. Rinse in cold water to cool down, cut in half lengthwise, then set aside. Cook the vermicelli rice noodles according to package directions, about 8-minutes in boiling water. Drain, rinse with cold water, set aside. Peel and cut the carrot and cucumber, set aside. Chop the cilantro, mint and basil, set aside.
To assemble: Fill a pie pan with hot water. Soak the individual spring roll wrappers one at a time in the pie pan for 5-7 seconds until softened. Place the round noodle on a flat surface, add 3 pieces of shrimp (pink side down); then sprinkle some of the cilantro-mint-basil mixture, add the carrot and cucumber slivers, then the vermicelli noodles (about 3/4" in diameter). Fold in the left and right sides of the noodle about 1-1/2". Starting at the end closest to you, tightly roll up the noodle (as if you were making a burrito). The noodle will adhere to itself. Make sure you have rolled it tightly or else the contents will fall out when you cut the spring roll in half. Cut each roll in half diagonally and place on a large platter. Serve with hoisin-peanut sauce.
1 cup hoisin sauce
1/4 cup smooth peanut butter
1 T rice vinegar
1 tsp garlic chili sauce
Mix all ingredients together. If the sauce is too thick, add some water to thin it down.