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Fresh Spring Rolls With Thai Dipping Sauce
by laticia jefferson
serves: 12
  SUBMITTED BY: USA WEEKEND columnist Jean Carper

"Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol."
Ingredients:
  2 oz   rice vermicelli
  8   rice wrappers (8.5 inch diameter)
  8 large   cooked shrimp - peeled, deveined and cut in half
  1 1/3 tbsp   chopped fresh Thai basil
  3 tbsp   chopped fresh mint leaves
  3 tbsp   chopped fresh cilantro
  2   leaves lettuce, chopped
  4 tsp   fish sauce
  1/4 cup   water
  2 tbsp   fresh lime juice
  1   clove garlic, minced
  2 tbsp   white sugar
  1/2 tsp   garlic chili sauce
  3 tbsp   hoisin sauce
  1 tsp   finely chopped peanuts
Directions:
  DIRECTIONS

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.