Add rice vermicelli and 1 teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside. Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain into 1/8-inch-thick pieces, and set aside. Return water to a boil. Add shrimp; reduce heat to medium high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside. Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to a dampened towel, and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut-side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top, and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1 1/2 inches in diameter. Repeat until all the ingredients are used up. Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chili paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce. PEANUT-HOISIN SAUCE: Combine 1/2 cup water, hoisin sauce, vinegar and onion in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onion has softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chili paste and peanuts. Makes 1 3/4 cups. VIETNAMESE DIPPING SAUCE: Using a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Sprinkle with carrots, and serve. Makes 1 1/2 cups. Serves 8. Source: "Martha Stewart Living -
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 35 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 76.8mg||24 %|
|Sodium 1295.4mg||45 %|
|Potassium 313.6mg||8 %|
|Total Carbohydrate 41g||12 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 39.3g|
|Protein 22.1g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 289
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