Vietnamese Fresh Spring Rolls     Looking for a healthy and delicious snack? These fresh spring rolls are fun to make with the family and can be customized to suit your dietary habits. Add shrimp, chicken, or leave out the meat entirely if you want to go for a vegetarian option. Finish it off with a homemade sauce for dipping and that’s all there is to it! Ingredients 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp – peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped ¼ cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar ½ teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts Directions Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente and drain Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, and lettuce, leaving about 2 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. In a small bowl, mix the fish sauce, water, lime juice, garlic sugar and chili sauce In another small bowl, mix the hoisin sauce and peanuts Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures Recipe sourced from allrecipes.com