Vietnamese Shrimp Spring Roll Cornets

• 3.5 oz rice vermicelli noodles
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 12 (6 inch) sheets rice paper
• 18 None cooked shrimp, peeled, deveined, halved lengthwise
• 1 bunch fresh mint, leaves picked
• 1 tbsp toasted peanuts, finely chopped, to serve
• -1 None Yellow Soybean Sauce
• 1/3 cup yellow soybean sauce
• 1/4 cup hoisin sauce
• 2 tbsp sugar

1. Prepare vermicelli noodles according to package directions. Drain then toss with lime juice and fish sauce.
2. Working with 1 sheet of rice paper at a time, dip rice paper into a bowl of water for 1 min, until soft. Remove and place on a clean tea towel to absorb excess moisture. Place a little vermicelli, shrimp and mint in the center of rice paper and roll up to enclose filling in a cone shape.
3. To make the yellow soybean sauce, combine yellow soybean sauce, hoisin sauce, sugar and 2 tbsp water in a small bowl.
4. Serve spring roll cornets with yellow soybean sauce and peanuts.

rice vermicelli noodles, lime juice, fish sauce, rice paper, shrimp, fresh mint, peanuts, soybean sauce, yellow soybean sauce, hoisin sauce, sugar

Taken from recipes-plus.com/api/v2.0/recipes/34412 (may not work)