Fresh Spring Rolls with Plum sauce ปอเปี๊ยะสด

Fresh Spring Rolls is one of my favorite appetizers. It's really healthy as it has different kinds of vegetables. Choosing a good rice wrapper for fresh rolls is really important. Otherwise, it can rip easily and make it really hard to wrap. I've tried some different brands of rice wrappers and the three ladies brands works best for me. It's pretty strong and stretches very well.

Sauce for Spring Rolls

Fresh Roll Sauce
¼         cup Hoisin Sauce
3          T Water
½         T Sugar
½         T Roasted Peanuts

Fresh Roll
1          head Iceberg Lettuce
1          Carrot - Shredded
3-4       Mint leaves per roll
1          Cucumber
1          bag of Vermicelli noodle (directions are on the packaging)
1          Shrimp per roll (optional)
1          bag of Spring Roll Wrapper (Three Ladies brand is the best I’ve used)

Preparation:
1. Boil vermicelli noodles (directions are on the packaging)
2. Cut iceberg lettuce and cucumber into long skinny pieces.
3. Boil the shrimp until they are cooked. (This is optional. Sometimes I use ground pork by putting a little bit of oil in a pan on low heat. Then put ground pork, seasoning sauce, and a little bit of sugar in the pan until the browned.)
4. Put warm water into a bowl. Have everything ready before you start wrapping step #5.
5. Run the spring roll wrappers through the warm water in the bowl until it is a little soft.
6. Put lettuce, cucumber, carrot, mint, and shrimp on wrapper and form it into a log shape. Fold it away from you and halfway through fold the ends in. Finish wrapping.
7. Fresh Roll Sauce – Mix ingredients together in a small dip bowl.