57 grams (2 ounces) rice vermicelli

8 rice wrappers (22cm or 8.5 inch diameter)

8 large cooked shrimp - peeled, deveined and cut in half (or any meat, optional)

1 ⅓ tablespoons chopped fresh Thai basil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro

2 leaves lettuce, chopped

Add any other vegetables you desire

Optional sauce:4 teaspoons fish sauce

¼ cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

½ teaspoon garlic chili sauce

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts (optional)

Bring a medium saucepan of water to a boil. Boil rice vermicelli for 3 to 5 minutes,
or until slightly undercooked, firm and soft, 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 centre, place two shrimp halves (or meat of choice),
a handful of vermicelli, basil, mint, cilantro and lettuce (add any other vegetables you desire,
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 steps with remaining ingredients.

Sauce: In a bowl, combine fish sauce, water, lime juice, garlic, sugar and chilli sauce. (optional peanut sauce)
In another bowl mix together hoisin sauce and peanuts.
Add a little additional sugar and beat once dissolved.

Serve rice rolls with a customized sauce mixture.