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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-19-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 40 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 3.8mg||1 %|
|Sodium 2071.7mg||71 %|
|Potassium 220mg||6 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 53.2g|
|Protein 4.7g||7 %|
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Calories per serving: 288
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