Vietnamese Spring Rolls

Recipe Ingredients

4		Rice paper rounds - (12" dia)
3 oz	85g	Rice vermicelli - (1 Pkg) - soaked in boiling
		Water until soft
2 tablespoons	30ml	Cilantro leaves
2 tablespoons	30ml	Mint leaves
2		Romaine lettuce leaves - rolled lengthwise,
		And cut in thin strips
1 cup	237ml	Cooked, peeled, deveined medium shrimp - (21 to 25 shrimp)
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 cup	118ml	Hoisin sauce
		(available in most Asian markets)
2 tablespoons	30ml	Chopped roasted peanuts

Recipe Instructions

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 a 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.

This recipe yields 16 pieces.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-059 broadcast 04-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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