Both of my girls loved these fresh, beautiful spring rolls.  Some were made with shrimp, some with pork.  Both had crisp julienned vegetables, mung bean sprouts, rice noodles and varied dipping sauces.. 

• 1 package of rice paper
• 2 cups fresh basil
• 1 cups fresh mint
• 2 cups mung bean sprouts
• 1 package rice vermicelli
• 3 carrots, julienned
• 2 English cucumbers, julienned
• Cooked Sliced Pork
• Cooked Shrimp

Cook rice vermicelli following directions on package.  

Make sure to rinse in cold water and drain well.  Set aside. Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.

Peel and julienne vegetables and put in bowls ready to roll the spring rolls. Clean herbs and put on a clean towel.

Slice cooked shrimp in half.  I defrost frozen devined shrimp, then peel and quickly steam or saute until pink.  Let cool and then they are ready to use.  For pork:  Cook half of a pork tenderloin in a medium pot with a little sugar and a pinch of salt.  Boil for 30 minutes until pork is cooked, cool and then slice very thin. 

Fill a half sheet (cookie sheet) with warm water.  Dip one piece of rice paper into warm water  for about 15 seconds turning halfway.  When it does not fill crispy and is soft on your fingers take out of the water (take out before it looses structure and it gets too soft) and lay on a flat surface.  

On bottom middle area of rice paper place herbs, then vegetables, vermicelli, sprouts and then top with protein.  Begin rolling, tucking the sides in as you roll.

Roll until you have as many as you like and after rolling each one place a damp paper towel over rolls to keep them soft. 

Prepare dipping sauce. I have made two kinds and I think the most popular one in my family was the peanut dipping sauce.

Peanut Dipping Sauce

1 teaspoon hoisin sauce, 3 tablespoons garlic chili sauce, 1/2 fresh squeezed lime, 1/3 cup peanut butter and a teaspoon of soy sauce. This can be adjusted to how much heat and sweetness you like by adjusting the hoisin and garlic chili sauce.

Apricot Dipping Sauce (seen in photo)

1 18 ounce jar of apricot preserves, 4 teaspoons of soy sauce, 1/2 teaspoon of freshly grated ginger, 1/2 teaspoon of sesame oil, 2 teaspoons of freshly squeezed lemon and a pinch of red pepper flakes.