Vietnamese Shrimp Spring Roll Cornets - cooking recipe

Ingredients

3.5 oz rice vermicelli noodles
2 tbsp lime juice
1 tbsp fish sauce
12 (6 inch) sheets rice paper
18 None cooked shrimp, peeled, deveined, halved lengthwise
1 bunch fresh mint, leaves picked
1 tbsp toasted peanuts, finely chopped, to serve
-1 None Yellow Soybean Sauce
1/3 cup yellow soybean sauce
1/4 cup hoisin sauce
2 tbsp sugar

Preparation

Prepare vermicelli noodles according to package directions. Drain then toss with lime juice and fish sauce.
Working with 1 sheet of rice paper at a time, dip rice paper into a bowl of water for 1 min, until soft. Remove and place on a clean tea towel to absorb excess moisture. Place a little vermicelli, shrimp and mint in the center of rice paper and roll up to enclose filling in a cone shape.
To make the yellow soybean sauce, combine yellow soybean sauce, hoisin sauce, sugar and 2 tbsp water in a small bowl.
Serve spring roll cornets with yellow soybean sauce and peanuts.