Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Set aside. You'll need this later. I used scissors to cut them up perfectly for these wraps.
Fill a large bowl with hot water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. I like to lay it on parchment paper on the counter so it doesn't sticlk.Repeat with all wraps, and leave them to hang out for a while.
While the rice wraps are hanging out, put 1-2 tbsp cannabuter in a frying pan, (more if you need it) with a heavy helping of garlic. cook on med-high, and don't let garlic burn. Throw in your shrimps, and let them warm up for a minute or two tops. Set aside.
In a row across the center of each wrap, place 2 -3 shrimps, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches 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 chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures dipping or drizzling sauce overtop. Enjoy!