Thanksgiving recipe II

I have thought to try the spring roll for weeks. The freshness of the spring roll shall please stomachs for the Thanksgiving dinner. This little appetizer turned out well and proved itself as a good complement to a heavy dinner.

What I used
- A package of rice vermicelli
- A package of rice wrappers
- 12 big prawn
- Several fresh basil (not chopped and a nice shape basil made the spring roll look delicious)
- Several fresh mint (not chopped and a good shape mint was another essential element of a nice looking spring roll)
- 3 tablespoons hoisin sauce (Dip I)
- Finely chopped peanuts (Dip I)
- 4 teaspoons fish sauce (Dip II)
- 1/4 cup water (Dip II)
- 1 clove minced garlic (Dip II)
- 2 tablespoons white sugar (Dip II)

What I did
- Boiled rice vermicelli 3 to 5 minutes
- Drained the vermicelli
- Boiled the prawn
- Peeled the prawn and cut in half
- Put some warm water in a big plate
- Dipped one wrapper into the water for 10 seconds to soften
- Transported the softened wrapper to another dry plate and laid it flat
- Put three half prawn, skin outside, in the center
- Put three big basil leaves on top of the prawn, one per prawn
- Put some mint leaves on top of the basil leaves
- Put some vermicelli
- Folded the wrapper starting from the bottom, then sides, then the top
- Turned the finished spring roll to ensure the prawns are on top (look better)
- In a medium bowl, mixed all ingredients for Dip I
- In a medium bowl, mixed all ingredients for Dip II

I made the first one and then had my guests to make the rest. It was fun to make spring rolls. The hard part of this recipe was to prepare all the ingredients. The doing part was not hard at all and fun. The doing part created many interactions among guests. The amazing part was that no matter how the spring roll looks, it always tastes good.