Vietnamese Spring Rolls

Vietnamese Spring Rolls Ingredients

4 Rice paper rounds -; (12"	1 c Cooked; peeled, deveined
3 oz Rice vermicelli - (1 Pkg);	Salt; to taste
Water until soft	Freshly-ground white pepper;
2 tb Cilantro leaves	1/2 c Hoisin sauce
2 tb Mint leaves	(available in most Asian
2 Romaine lettuce leaves;	2 tb Chopped roasted peanuts
And cut in thin strips

Instructions for Vietnamese Spring Rolls

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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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