Fill a large pot with lightly salted water and bring to a rolling boil, stir in vermicelli pasta and return to a boil. Cook vermicelli uncovered, until the vermicelli is tender, for 3 to 5 minutes
Fill a bowl with warm water. Dip one wrapper for a few seconds to soften, then lay flat. Add 2 shrimp, vermicelli, lettuce, mint, cilantro, and basil, leaving 2 on each side. Fold sides in and roll tightly. Repeat with remaining ingredients
Next make the sauce: mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in separare small bowl
Serve rolled spring rolls with fish sauce and hoisin sauce mixtures
Ingredients
2 oz rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp, peeled, deveined, and cut in half
