Directions 1 Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2 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.
3 In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4 In another small bowl, mix the hoisin sauce and peanuts.
5 Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Makes 8 spring rolls
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