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Vietnam Travel Plan Team

Get yourself in the mood
- Vietnamese Fresh Spring Rolls

Ingredients

55 g rice noodles
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half (optional)
4 g chopped fresh Thai basil
40 g chopped fresh mint leaves
9 g chopped fresh coriander
2 leaves lettuce, chopped

20 ml fish sauce
60 ml water
30 ml fresh lime juice
1 clove garlic, minced
25 g white sugar
3 ml garlic chili sauce

45 ml hoisin sauce
3 g finely chopped peanuts

Directions

1) Bring a medium saucepan of water to boil. Boil rice noodles 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 noodles, basil, mint, coriander 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 fish sauce, water, lime juice, garlic, sugar and chili sauce.

4) In another small bowl, mix the hoisin sauce and peanuts.

5) Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

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