No Baked Spring Roll (best for weight loss)

|2 ounces rice vermicelli|8 rice wrappers (8.5 inch diameter)|8 large cooked shrimp - peeled, deveined and cut in half|1 ⅓ tablespoons chopped fresh Thai basil|3 tablespoons chopped fresh mint leaves|3 tablespoons chopped fresh cilantro|2 leaves lettuce, chopped|4 teaspoons fish sauce|¼ cup water|1 tablespoons fresh lime juice|1 clove garlic, minced|2 tablespoons white sugar|½ teaspoon garlic chili sauce|3 tablespoons hoisin sauce|1 teaspoon finely chopped peanuts|1 fresh chillie pepper, chopped

|Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, long enough so that it is neither hard nor soft but is firm and slightly chewy, and drain.|Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, 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 fresh chilli pepper)
|In another small bowl, mix the hoisin sauce and peanuts.|Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures