Ingredients :
4 large rice wrappers (12" diameter ) or 8 medium (8" diameter) ;
2 oz rice vermicelli; 12 - 16 large cooked shrimps, slice into halves;
cooked pork slices, ( I used cooked turkey breast slices ); lettuce leaves;
fresh basil leaves; mint leaves; cilantro leaves; shredded carrot;
cucumber slices
Dipping sauce : 2 Tbsp peanut butter, (smooth or crunchy);
4 Tbsp Hoisin sauce; 1 Tbsp honey or to taste; hot water
Directions :
Boil the rice vermicelli for about 2 mins, drain. Fill a large bowl with warm
water. Dip one wrapper into the water until all wet and soften, about 1 second.
Lay the wrapper flat on a plate. In a row across the center place some lettuce
leaves, then line with the pork slices, the basil, mint and cilantro leaves and
top with a handful of the vermicelli. Tightly, roll the wrapper up from the
bottom to cover the vegetables, then arrange the shrimp halves along the top,
fold both side of the wrapper inward and continue finish rolling. Place in
a serving plate and cover with a clean, wet kitchen towel. Repeat with the
remaining ingredients. Can cut each roll into halves to serve.
In a small bowl, combine the peanut butter, Hoisin sauce and honey, add
enough hot water to form the right consistency, stir until well blended.
Serve the dipping sauce on the side with the salad rolls.
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