Vietnamese Spring Rolls

Ingredients

For the Spring Rolls:

• 12 8-inch (12 8-inch) rice paper wrappers or rice paper spring roll wrappers
• 1 box gourmet mix
• 1/2 lb. (227 g) cooked meat or shrimp, sliced thin
• 8 oz. (227 g) package dried rice vermicelli noodles or “rice sticks”, cooked to package instructions
• 1 medium (1 medium) cucumber, cut into thin strips
•  fresh herbs: mint, Asian basil, Vietnamese coriander, Vietnamese perilla or cilantro

For hoisin peanut dip (one of several dip options):

• 1/4 cup (70 g) hoisin 
• 2 tablespoons (30 ml) peanut butter 
• 1 teaspoon (5 ml) rice vinegar
• 1/2 teaspoon (2.5 ml) sesame oil
• 1 teaspoon (5 ml) chili garlic sauce 

 For the hoisin peanut dip:

• In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional chili garlic sauce, and optional water, if needed). Use a fork to help blend well.

 For the rolls:

• Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.
• Gather all your filling ingredients on plates: meat or shrimp, noodles, lettuce, cucumber, herbs, and rice paper wrappers.
• On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings. Lay your lettuce first on the softened spring roll wrapper, then the veggies & herbs, meat, and the noodles.