Salad Rolls w/ Dipping Sauce
Source of Recipe
posted to recipecircus by catgurrl, Adapted from Ladies' Home Journal
List of Ingredients
2 ounces rice vermicelli noodles *
2 cups bean sprouts
1 cup shredded carrots
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
24 (8- to 8-1/2-inch) round rice paper wrappers *
8 leaves Boston lettuce, torn into thirds
24 medium shrimp, cooked, peeled, deveined and halved lengthwise
-- Dipping Sauce -
1/2 cup water
2 Tbsp sugar (or splenda equivalent)
2 Tbsp rice wine vinegar
2 Tbsp Asian fish sauce (this is probably an off plan ingredient, may slow weight loss)
1 Tbsp finely shredded carrotRecipe
1. Bring a large saucepan of water to boil. Add vermicelli and cook 1 to 2 minutes, just until tender. Rinse under cold water; drain well. Toss vermicelli with bean sprouts, carrots, cilantro and mint leaves in large bowl until combined. Quickly dip each rice paper in a shallow bowl of hot water 3 to 4 seconds, until just softened. (Keep remaining wrappers covered.) Shake off excess water and place on a clean, cotton dish towel.
2. Place one wrapper in front of you on towel. Place 1 piece of lettuce in center of rice paper and top with 1/4 cup vermicelli mixture. Fold bottom third of wrapper tightly over filling; fold in 2 sides of wrapper to form an envelope. Place 2 shrimp halves, cut side up and back-to-back, on flap of envelope and roll up tightly. Transfer to a serving plate and cover with a clean, damp towel. Repeat with remaining wrappers, lettuce, vermicelli mixture and shrimp. (Can be made ahead. Cover with a damp towel and refrigerate up to 6 hours.)
3. Make dipping sauce: Combine water and sugar (or splenda) in a small saucepan. Bring to boil, stirring, until sugar dissolves. Remove from heat; stir in vinegar, Asian fish sauce and carrot.
Serve dipping sauce with Salad Rolls.
Makes 24 rolls.
Final Comments
* The vermicelli noodles and rice paper wrappers can be found in the ethnic section of some supermarkets or in Asian specialty stores.
|
|
member logon
