Vietnamese Shrimp Spring Rolls
Ingredients
- 5 ounces Vietnamese rice vermicelli noodles
- 1 cup shredded iceberg or butter lettuce
- 1/2 cup julienned carrot
- Twelve to fifteen 8-inch round rice paper sheets
- 1/2 cup fresh Vietnamese basil leaves
- 1/2 cup fresh mint leaves
- 15 stalks fresh cilantro
- 12 medium peeled, poached shrimp, cut in half lengthwise
- 12 garlic chives
- 3/4 cup hoisin sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons chile crisp sauce
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