Mini Vietnames Summer rolls

Ingredients:

• 2 ounces vermicelli noodles
• 8 large round rice paper wrappers
• 1 cup mung bean sprouts
• 1/2 cup cucumber, cut into thin strips to make 1/2 cup
• 1 medium carrot, shredded
• 8 2-3inch strips of head lettuce

Sauce:

• 1/4 cup hoisin sauce
• 3 TB peanut butter
• 3 TB water

Let's do it !

Make vermicelli according to package instructions, set aside.
Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec),
carefully remove and place flat on a large plate or cutting board.
Be careful not to let the paper fold on itself when removing the wrapper from the water.

Place 1 piece of lettuce in the middle of the wrapper,
add thin pieces of chicken, beef, or small shrimp.
add 1/8 each of the vermicelli, cucumber, carrots, and sprouts.
Roll rice paper as you would a taco, tucking in the sides, it should stick to itself easily.

Repeat for the remaining 7 wrappers. Makes 8 rolls.

For the sauce, mix the ingredients until smooth.

Sauce can be split into small bowls for each guest to dip rolls into.