Vietnamese Fresh Spring Rolls

used 3oz hoisin , plus one self serve jiff pb container. heat micro 30 Sec. add hot water to runny consistency, add one teaspoon or more to noodle layer in wrap before adding herbs, fold from bottom (lettuce end ) to shrimp, sort of push shrimp into the roll, fold in sides making sure to seal upward as fold, use a wet finger to remoistenif not sticking, continue to roll all the way. this is a time intensive food, so not make when you are short on time.

can use shirataki noodles instead of glass noodles

Takes some practice to get a tight roll on the wraps - those rice wrappers get sticky when they get wet! But, the flavor is amazing, and it's easy to make for a quick, healthy lunch or light dinner.