Ingredients:
8-10 rice paper wrappers
1/2 lb of cooked shrimp, sliced in half lengthwise
1/2 cup of sliced cooked pork or chicken
1/2 cup of julienned carrots
1/2 cup of julienned cucumber
1/2 cup of julienned lettuce
1/2 cup of julienned mint leaves
1/2 cup of julienned cilantro
1/2 cup of julienned basil
1/2 cup of julienned rice vermicelli noodles
1/4 cup of hoisin sauce
1/4 cup of sweet chili sauce
1/4 cup of soy sauce
2 cloves of minced garlic
Instructions
Prepare a large bowl of warm water.
Dip one rice paper wrapper in the warm water for about 10-15 seconds, or until it becomes soft and pliable.
Lay the wrapper on a clean plate.
In the center of the wrapper, place a small amount of the sliced shrimp, pork or chicken, carrots, cucumber, lettuce, mint, cilantro, basil and rice vermicelli noodles.
Roll the wrapper tightly, tucking in the sides as you roll.
Repeat with the remaining wrappers and fillings.
In a small bowl, mix together the hoisin sauce, sweet chili sauce, soy sauce and minced garlic.
Serve the spring rolls with the dipping sauce.
