Global Education Office

Step 1

Bring a medium sauce pan of water to boil. Boil rice vermicelli three to five minutes, or until al dente, pour over cold water and drain. (Or you can follow the intructions on the package of the rice vermicelli.)

Step 2

All vegetables need to be washed. Cut carrots and cucumbers into long and thin shapes as in the image.

Boil shrimp and divide in the middle of shrimp into two halves.

Step 3

Fill a large bowl with warm water. Dip one wrapper into the hot water for one-two seconds to soften. Lay wrapper flat. In a row across the center, place three shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about two 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.

Note: You can replace shrimp with tofu, pork or any meat you like, or combine all if you want.

Step 4

Dipping sauce

In a small pan, add a little bit of oil, ¼ of onion, mix six spoons of Hoisin sauce and three spoons of peanut butter, three to six spoons of the water after boiling shrimp (or coconut water or tap water), one spoon of brown sugar and one spoon of chili sauce (optional if you want it spicy), and lime juice. Pour dipping sauce into a bowl, pour smaill, chopped peanuts on top of dipping sauce.

Step 5

Serve rolled spring rolls with the dipping sauce.