Vietnamese Spring Rolls

Ingredients

• Dipping sauce
• 2 tsp Hoisin sauce
• 2 tsp Chilli Garlic sauce
• 1 pound Tiger Shrimp
• 1 cup rice vermicelli
• Arugula
• Mint
• Coriander
• Cucumber cut in logs
• Red pepper but in large square confetti pieces
• Julienne of carrots
• 1 cup crab meat
• Rice paper wraps - medium size

Instructions

1. Mix the 2 sauces together to prepare the dipping sauce and leave aside.
2. In a pan, add two tbsps of water and steam the shrimp
3. Remove and cool
4. Save the stock, in the same pan add more water and bring to a boil
5. Cook the rice vermicelli, remove, drain and cool
6. Take the shrimp and slice horizontally on the chopping board.
7. Soak the rice paper wrap and spread on a wooden board
8. Start with the shrimp, arugula, mint leaf, stick of cucumber, coriander, dab of dipping sauce, carrots, red pepper a little crab and finally some of the rice vermicelli. Roll and repeat.
9. Wipe down your board at intervals to make the rolling easy.
10. Serve with dipping sauce.