Fresh Vietnamese Spring Rolls or Summer Rolls

Part of my Vietnamese cravings! And this is so easy to make and real refreshing appetizer to have.

Fresh Vietnamese Spring Rolls
150g rice vermicelli,cooked and drained
Rice Wrappers
200g Large shrimps, peeled,deveined and cooked
Fresh Thai basil leaves
Fresh Mint leaves
Fresh Coriander
Carrots, finely julliane
Bean sprouts

Dip
4 tsp Fish sauce
2 tbsp Fresh lime juice
1 clove garlic,crushed
2 tbsp raw sugar
1 Fresh red chilli, chopped finely

(Optional dip)
3 tbsp Hoisin sauce
1 tsp finely chopped peanuts

• Filled a large bowl with warm water and dip one wrapper into the hot water until soften. 
• Lay wrapper flat, in a row across the center place shrimp halves, a bit of the vermicelli, carrot, bean sprouts, basil, mint, coriander.Leaving about 2 inches uncovered on each side.
• Fold uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining ingredients.
• In a small bowl mix the fish sauce, lime juice, garlic, sugar and chilli.
• In another bowl mix the hoisin sauce and peanuts.
• Serve spring rolls with the fish sauce or mixture of both.