Vietnamese Spring Rolls

2 ounces rice vermicelli (or bean threads)
8 rice-paper wrappers (8.5-inch diameter)
2 ounces microgreens (such as mustard, cress, radish or broccoli)
8 large, cooked shrimp, peeled, deveined and halved
3 tablespoons chopped, fresh Thai basil
3 tablespoons chopped, fresh mint leaves
3 tablespoons chopped, fresh cilantro
2 leaves cabbage, chopped
4 teaspoons fish sauce
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon chili-garlic sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts (or peanut butter)

Bring a medium saucepan of water to boil. Boil the rice vermicelli for 3 to 5 minutes or until al dente; drain.

Fill a large bowl with warm water. Working with 1 of the wrappers at a time, dip wrappers into hot water for 1 second to soften. Lay wrapper flat onto work surface.

Spread a handful of the microgreens in wrapper's center then, in rows across center, place 2 shrimp halves, a handful of vermicelli, some of the fresh herbs and some cabbage. Leave about 2 inches uncovered on each side. Fold uncovered sides inward then tightly roll up wrapper, beginning at end closest to you. Repeat with remaining wrappers and ingredients.

In a small bowl, combine the fish sauce, lime juice, garlic, sugar, chili-garlic sauce and 1/4 cup water. In another small bowl, mix the hoisin sauce and peanuts or peanut butter. Serve spring rolls with sauces.

Makes 4 appetizer servings.

— Recipe courtesy of Salad Days.

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