Vietnamese Fresh Spring Rolls

INGREDIENTS

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half or 1 boneless, skinless chicken breast cooked and peeled (meat optional)
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves green leaf lettuce, chopped

Dipping Sauce:

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 or 2-3 slices of peeled chicken, a small 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, add 1/2 cup of Hot Chili Garlic Dipping Sauce.
In another small bowl, add ½ cup of Thai Sweet Chili Dipping Sauce .
Serve rolled spring rolls with World Foods sauces. Eat and enjoy!

Yum

Vietnamese Fresh Spring Rolls

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half OR 1 boneless, skinless chicken breast cooked and peeled (meat optional)
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves green leaf lettuce, chopped
Dipping Sauce:
1/2 cup of World Foods Vietnamese Hot Chili Garlic Dipping Sauce
1 cup of World Foods Thai Sweet Chili Sauce

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