This is a light and refreshing meal. I didn't use vermicelli (substituted it with mixed rice), and made mine vegetarian by leaving out the shrimp. I stuffed the spring rolls with thin tomato slices, yellow bell pepper, carrots, mint leaves and lettuce.
The rice wrappers are tricky to work with, but really - just give them a quick dip in borderline hot water and then start adding your ingredients in. The rice wrapper will get softer as you go along. Make sure you have a sharp knife when cutting the spring rolls because otherwise they will fall apart or get squashed. Oh, and one last thing, I mixed 2 parts hoisin sauce to 1 part smooth peanut butter and zapped it in the microwave to heat up instead of on the stove. It's less of a mess this way.
I like this recipe and will make it again. Thanks!
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