Petite Spring Rolls

Petite Spring Rolls Ingredients

4 oz Rice vermicelli; (rice	2 ts Cooking oil
1 c Shredded lettuce; or napa	1 ts Toasted sesame oil
1 md Carrot; finely shredded	1/2 ts Red pepper; crushed
1/3 c Peanuts; chopped	16 Rice papers; 6"
3 tb Fresh cilantro; snipped	1/3 c Hoisin sauce
1 tb Fresh mint; snipped	1/4 c Plum sauce
1 tb Fish sauce; or soy sauce

Instructions for Petite Spring Rolls

"Augment your Far East platter with chic Vietnamese-style spring rolls filled with rice vermicelli and vegetables. "The key to making firm spring rolls is to keep the rice papers damp and pliable." Cook vermicelli, uncovered, in boiling water 2 minutes or just until limp. Rinse in cold water; drain well; chop into very short pieces. Combine vermicelli, lettuce, carrot and peanuts. Combine cilantro, mint, fish sauce, oils and red pepper; add to noodle mixture. Toss ingredients thoroughly. Pour warm water into a large shallow dish. Dip 1 or 2 rice papers at a time into water; gently shake off excess. Place between clean, damp 100% cotton kitchen towels; let stand 10 minutes. Spoon 3 tablespoon of noodle mixture onto one rice paper just below center of paper. Tightly roll filled rice paper up from bottom, tucking in opposite sides as you roll. Repeat with remaining papers and noodle mixture, covering rolls as you make them to prevent drying. Combine hoisin sauce, plum sauce and 1/4 cup water. Spoon over spring rolls to serve. Makes 16 rolls. Better Homes and Gardens, "Good things in small packages", January 1998. Recipe by: Better Homes and Gardens, January 1998, Page 130. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari on Dec 7, 1997

Main Ingredient: Cuisine: Asian

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Ingredient Insight - look inside this recipe

Carrot	Cilantro	Cooking Oil	Fish Sauce
Hoisin Sauce	Lettuce	Mint	Rice
Sesame Oil

Appetizers Asian Cilantro Fish Sauce Sesame Carrot Rice Soy Sauce Lettuce

for flavor and categorization

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