Vietnamese Shrimp Rice Paper Rolls - cooking recipe

Ingredients

2 oz rice vermicelli noodles
1/4 small Chinese cabbage, finely shredded
1/2 cup loosely packed fresh mint leaves, torn
2 tsp light brown sugar
2 tbsp lime juice
1 lb cooked medium shrimp, peeled, deveined and chopped
12 sheets (8 inches) rice paper rounds
1/2 cup hoisin sauce
2 tbsp rice vinegar

Preparation

Soak noodles in bowl of water; drain. Coarsely chop noodles. Place noodles in medium bowl with cabbage, mint, sugar and juice; toss to combine.
Dip one rice paper round in a bowl of warm water until soft. Place on board covered with clean tea towel. Spoon some noodle filling on rice paper, leaving enough room on either side; top filling with some shrimp meat.
Fold rice paper up to cover the filling, then roll to just cover filling. Fold in the sides, then roll to completely enclose. Repeat with remaining rice paper, noodle filling and shrimp meat.
For the dipping sauce, mix hoisin sauce and vinegar in small bowl. Serve rolls with dipping sauce.