Ingredients

• 1/3 cup peanuts (chopped)
• 3 tablespoon fresh cilantro (snipped)
• 1 tablespoon fresh mint (snipped)
• 1 tablespoon fish sauce or soy sauce
• 2 teaspoon cooking oil
• 1 teaspoon toasted sesame oil
• ½ teaspoon red pepper (crushed)
• 16 rice papers (6 inch)
• 1/3 cup hoisin sauce
• ¼ cup plum sauce

Directions

• Directions
• Cook vermicelli uncovered in boiling water 2 minutes or just until limp.
• Rinse in cold water and drain well, chop into very short pieces.
• Combine vermicelli, lettuce, carrot and peanuts. Combine cilantro, mint, fish sauce, oils and red pepper, add to noodle mixture.
• Toss ingredients thoroughly. Pour warm water into a large shallow dish. Dip 1 or 2 rice papers at a time into water; gently shake off excess.
• Place between clean, damp 100% cotton kitchen towels, let stand for 10 minutes.
• Spoon 3 tablespoon of noodle mixture onto one rice paper just below center of paper.
• Tightly roll filled rice paper up from bottom, tucking in opposite sides as you roll.
• Repeat with remaining papers and noodle mixture, covering rolls as you make them to prevent drying.
• Combine hoisin sauce, plum sauce and ¼ cup water. Spoon over spring rolls to serve.