Vietnamese Rice Paper Rolls

• 100 g dried rice vermicelli (3 1/2 oz)
• 20 rice paper, wrappers (16 cm, 6 1/2 inch round wrappers)
• 40 mint leaves
• 20 cooked shrimp, peeled, deveined, and cut in half lengthwise
• 10 garlic chives
• 14 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (use sweet chilli sauce)
• 1 small red chili, finely chopped
• 1 tablespoon chopped roasted peanuts

1. Bring water to a boil, remove from heat, soak vermicelli for 15 minutes.
2. Cut each garlic chive in half.
3. Dip one rice paper wrapper at a time into a bowl of lukewarm water and allow to soak for 30 seconds.
4. Lay paper flat on a plate.
5. Place some vermicelli in a short line on the middle of the paper.
6. Top with two halves of shrimp and two mint leaves.
7. Fold the ends, place a half garlic chive lengthwise along the top, then fold the sides so that the garlic chives are held in place.
8. Eat immediately, or cover with a damp towel to keep from drying out.
9. Combine hoisin sauce, soy sauce, chilli sauce, chopped chilli, and chopped peanuts and use as a dipping sauce.

rice vermicelli, rice, mint, shrimp, garlic, hoisin sauce, soy sauce, chili sauce, red chili, peanuts

Taken from www.food.com/recipe/vietnamese-rice-paper-rolls-436763 (may not work)