Boil vermicelli rice for 3 to 5 minutes, or until al dente, drain.
Fill a large bowl with warm water and dip one rice wrapper into the hot water for 1 second to soften.
Lay the wrapper flat.
a row across the centre of the wrapper, place 2 prawns halves, a
handful of vermicelli, basil, mint, cilantro, lettuce, and chopped
litchi’s, leaving about 5 cm’s uncovered on each side.
Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce.
Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Reprinted with permission of Giggling Gourmet.
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