Vietnamese Spring Rolls!

6 sheets rice paper
2 large leaves of green lettuce, cut into small pieces
3 ounces rice vermicelli, cooked
1/2 cup cilantro, chopped
12 mint leaves
9 large shrimps, cooked, peeled, deveined and cut in halfs
(Be creative, you can add more protein to your diet by using boiled pork, crab, or any other meat you have in mind)

For the Dipping Sauce
1 tablespoons fish sauce
3 tablespoons warm water
1 1/2 tablespoons fresh lime juice
3/4 clove garlic, minced
1 1/4 tablespoons white sugar
1/3 teaspoon garlic chili sauce (Chirashi)
2 3/4 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

•Leave in rice vermiccilli in warm water for a few minutes until limp, drain and store in drige.
•Dip the rice paper in a large bow of warm water so it will become soft (10 seconds in near boiling water)
•Place the rice paper on a flat area, then stack small amount of lettuce, rice noddles, cilantro, mint leaves, and 3 haft shrimps
•Roll the rice paper

•In a small bow, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce together. Another bow, mix hoisin sauce, peanuts, and chilli sauce. Serve the rolls with these two sauce.
•Good luck and have fun while cooking

All i have to say is, nom nom nom.