Ingredients

Sauce:
2 teaspoons oil
3 cloves garlic, minced
1 tablespoon sesame seeds
2 teaspoons Thai chili sauce
1/2 cup hoisin sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1 teaspoon sesame oil

In a small skillet, heat oil. Stir in garlic until fragrant. Stir in sesame seeds until lightly toasted. Add remaining ingredients. Cook on low heat until heated through. Transfer to bowl and cool to room temperature.

Spring rolls:
6 ounces rice vermicelli
1/2 cup hoisin sauce
4 cloves garlic, minced
12 rice spring-roll wrappers
1/2 cup fresh cilantro leaves
6 ounces cooked shrimp, chopped
6 ounces cooked crabmeat, flaked
2 large carrots, grated
3 bunches scallions, cut in 2 inch lengths and julienned
1 cup loosely packed fresh Thai basil, cut into thin slivers
4 ounces enoki mushrooms
1/4 cup red bell pepper, thinly sliced

Directions

Bring 3 quarts of water to a boil in a large pot. Stir in rice vermicelli and cook until noodles are tender but not mushy. Rinse noodles under cold water and drain. Place noodles in a medium bowl and add hoisin sauce and garlic. Toss to coat. Set aside.

Place water in a container larger than the rice wrappers. Dip each rice wrapper in water and remove and place on a damp towel. Allow to stand for a few minutes until wrapper is pliable. Place 5-6 cilantro leaves evenly over damp wrapper. Stack 1/12 of the ingredients on the bottom third of the wrapper. Bring the bottom of the wrapper up and over the ingredients, forming a tight cylinder. Roll several times and then tuck in the ends and finish rolling. Place under a damp towel and repeat with remaining wrappers. Cut each spring roll in half on the diagonal. Serve with dipping sauce. Serves 6.