Spring Rolls with hoisin vietnam-knees sauce

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fresh shrimp
Vermicelli noodles
rice paper
napa cabbage
shredded carrot
bean sprouts

Bring a pot of water to boil. Ready an Ice bath for the shrimp.
Peel and de-vein our little shrimp friends. 
Poach the shrimp for about 6-10 minutes depending on the size of the shrimp, do not overcook the meat or thet will turn rubbery. Now shock them in the ice water.
Slice the shrimp thin and set aside.
Cook vermicelli noodles in simmering water, they only take a minute!
Strain them and run cool water under them to speed the cool down process and avoid over cooking.
Chop herbs leaving large identifiable pieces and toss together with the bean sprouts and carrots.

Now we have our noodles, thin sliced shrimp, and herb mixture

Quickly soak the rice paper in warm water for 5 seconds
Shake dry.
Fill generously with noodles and herbs.  Add a couple slice of shrimp and roll tight
Roll folding the bottom flap up, cover all the ingredients and pull back gently tucking tightly.
Fold the sides in to a right or acute angle, not obtuse.
Roll closed. you may seal with fresh water if paper is too dry.

Enjoy these fresh rolls with "Craig's Bring You To Your Vietnam-Knees Sauce".

1 cup        hoisin
1 Tbsp.    sriacha chili sauce
1 Tbsp.     lime juice
1 Tbsp     soy sauce
1 tsp.        fresh minced garlic
1 tsp.        fish sauce
1 Tbsp     fresh chopped peanuts

Mix all ingredients together well and garnish top with peanuts.