Spring Rolls

Spring Rolls
From: Tracy
Serves: 2-4

Ingredients:
8 rice wrappers
2 ounces rice vermicelli
1/2 - 1 cup shredded carrots
1/4 cup fresh cilantro
1 cucumber, skinned and sliced in thin slices
1/4 - 1/2 bunch of green onions, cut into 2-3 inch pieces, including green part
3 Tablespoons peanut butter
3 Tablespoons hoisin sauce
Shrimp (optional)- cooked, peeled, deveined and cut in half

Directions:
Cook vermicelli according to directions on package.

Fill a large bowl or large pie pan with warm water. Dip one wrapper into the hot water for 2-5 seconds to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves (if using shrimp), a handful of vermicelli, cilantro, carrots, cucumber, and green onions, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining wrappers.

In a small bowl, mix the peanut butter and hoisin sauce.

Serve spring rolls with hoisin sauce mixture.

For some extra items to make more of an asian meal, serve with sushi or pot stickers or egg drop soup.

* Picture from The Daily Green