Vietnamese Style Spring Rolls


2 ozs. rice vermicelli
8 rice wrappers (8.5 inch diameter)
2 small fish fillets cooked
1 1/3 Tbsp chopped fresh Thai basil
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh cilantro
2 leaves lettuce, chopped
1 Avocado – in thin slices


*Traditional or use Plain Soy sauce

4 tsp fish sauce
1/4 cup water
2 Tbsp fresh lime juice
1 clove garlic, minced
2 Tbsp white sugar
1/2 tsp garlic chili sauce
1. Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes until al dente and then drain.
2. Fill a large bowl of warm water. Dip one rice wrapper into the hot water till all the paper is wet. Lay wrapper flat. In a row across the center, lay a small amount of the vermicelli, basil, fish, mint, cilantro, avocado and lettuce.
3. Roll the wrap tightly around the ingredients beginning with one side and roll the other end. Repeat with all the remaining ingredients.
4. Mix the sauce ingredients all together and mix or pour soy sauce into a small bowl.