Vietnamese Salad Rolls. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1 (8 ounce)package rice vermicelli. 8 ounces cooked,deveined & peeled shrimp cut in half lengthwise. 8 rice wrappers(6.5 inch diameter.) 1 carrot julienned. 1 cup of shredded lettuce. 1/4 cup chopped fresh basil. 1/2 cup hoisin sauce. water as needed. Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water emove from heat and let soak 3 to 5 minutes until soft. Drain, and rinse with cold water. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. In a small bowl mix the hoisin sauce with water until desired consistency has been met. Heat the mixture for a few seconds in the microwave. Serve the spring rolls with the warm dipping sauce. Makes 8 salad rolls.