Sids Vietnamese Fresh Spring Rolls

56 g rice vermicelli
8 rice wrappers (20 cm diameter)
8 large cooked shrimp, peeled, deveined & halved
¼ tsp SIDS CRAZY LEMON
1⅓ tbsp chopped fresh basil
3 tbsp chopped fresh mint leaves
3 tbsp chopped fresh coriander
2 leaves lettuce, chopped
1 spring onion, coarse chopped
1 orange capsicum, deseeded & chopped
½ cup bean sprouts
4 stalks lemongrass, pounded & sliced
4 tsp fish sauce
⅛ cup water
2 tbsp fresh lime juice
1 clove garlic, minced
2 tbsp white sugar
½ tsp garlic chilli sauce
3 tbsp hoisin sauce
1 tsp finely chopped peanuts

Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes, until al denté, then run under cold water 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 centre, place 2 shrimp halves, a handful of vermicelli, SIDS CRAZY LEMON, basil, mint, coriander, lettuce, spring onion and capsicum, bean sprouts and lemongrass, leaving about 5 cm 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 chilli sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.