As part of my pan-asian dinner party featuring pho bo, I also made some spring rolls. Spring rolls are easy (though repetitive) to make and you are free to experiment with whatever tantalizes your palate.
You will need:
Rice vermicelli, 2 oz per 8 you want to make
Shrimp (I used three halves per roll)
Avocado, cut into small slices
Thai basil, cilantro, mint chopped
A few dabs of sriracha sauce
Cook rice vermicelli according to directions on package, then rinse in cold water to stop cooking. Fill a bowl with warm water, and dip each rice paper in prior to using. Lay desired filling in the middle of the rice paper. Fold over the two sections next to the short sides of your filling rectangle. Role the other two sides, starting from one and rolling over the filling section all the way to the end. You’ll get better the more you make. Here is a video on how to properly roll one. In the beginning mine were loose and lumpy, and by the end they were smooth and compact.
Sriracha, straight from the bottle
Peanut sauce from Honest Cooking:
1/2 cup of crunchy peanut butter
1 tblspn hoisin
2 tblespn water
1 tspn sriracha
Mix together ingredients thoroughly in a bowl, adding water or sriracha as needed.