Vietnamese Spring Rolls
- 4 12-inch rice paper rounds
- 3-ounce package. rice vermicelli, soaked in boiling water until soft
- 2 tablespoons cilantro leaves
- 2 tablespoons mint leaves
- 2 romaine lettuce leaves, rolled lengthwise and cut in thin strips
- 1 cup cooked, peeled and deveined medium shrimp (21 to 25 shrimp)
- Salt and white pepper
- 1/2 cup hoisin sauce (available in Asian groceries and most supermarkets)
- 2 tablespoons chopped roasted peanuts
On work surface arrange a shallow bowl of warm water, a dry dish towel, a large plate covered with a damp dish cloth, and filling ingredients in small bowls. Working with one at a time, briefly immerse a rice paper round in warm water and transfer to dry cloth; let soften for 30 seconds.
On bottom third of rice paper layer noodles, herbs, lettuce and shrimp; season with salt and pepper. Roll up one-third of way then fold sides in to enclose filling. Continue rolling into a tight cylinder and seal. Transfer to plate and cover loosely with damp towel. Repeat with remaining rice papers. When all rolls are prepared, use a sharp knife to quarter rolls on the bias, arrange on a serving platter and serve immediately. Accompany rolls with a small bowl of hoisin sauce sprinkled with peanuts.
Yield: 16 Pieces
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