Spring rolls
INGREDIENTS (serves 8)
2 ounces rice vermicelli, 8rice wrappers, 8 large cooked shrimp-peeled, deveined and cut in half, 1 1/3 tablespoon of chopped thai basil, 3 table spoon fresh mint leaves, 3 tablespoon chopped cilantro, 2 lettuce leaves chopped
4 tablespoon fish sauce, 1/4 cup of water 2 tablespoon fresh lime juice, 1 clove garlic, minced, 2 table spoon white sugar, 1/2 teaspoon garlic chilli sauce, 3 tablespoon hoisin suace, 1 teaspoon finely chooped peanuts
DIRECTIONS
Bring a medium sauce pan of water to boil. Boil rice verm,icelli 3 to 5 minutes and drain.
Fill a large bowl with warm water. Dip one wrapper in it for one second to soften it.lay wrapper flat. Across the centre in a row place two shrimp halves, a handful of vermicelli, basil, cilantromint and lettuce, leaving two inches uncovered on both sides.Fold uncovered sides inwards then tightly roll the wrapper. repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce. In another small bowl, mix the hoisin sauce and peanuts.
— As told to Sayantika Majumder
