INGREDIENTS

INSTRUCTIONS

Boil the Rice stick noodles for 3 minutes and then place in a  strainer
to drain and cool off, but keep water boiling. Saute chicken  breast in
a pan and add soy sauce to taste. After the chicken is  cooked, cut it
into long thing strips and put aside. Boil the shrimp  for 1 minute and
peel skin off and then cut in halves. Cut the  Romaine lettuce into
thin long strips. Peel the skin off the cucumber  and then peel about
16 long strips of the cucumber. Dip 2 pieces of  rice paper into the
boiling water and then lie flat next to each  other on a cloth napkin.
In a row, place 3 halves of shrimp (pink  side face down) in the middle
of each rice paper. Then take some rice  noodles and place on top of
the shrimp. Place 2-3 strips of chicken  on top of noodles and then
place some more rice noodles on top of the  chicken. The peeled
cucumber and Romaine lettuce strips top of the  second layer of rice
noodles. Pull mint and cilantro leaves off the  stem and place face
down on the rice paper in front of the shrimp and  noodles. Fold the
side of the rice paper in and then tightly roll the  rice paper. The
product should be 2 springrolls, which can be cut  into 6 small pieces
and plated or kept as 2 longer pieces. A peanut  sauce is served on the
side with the springrolls.  NOTES : (Courtesy of Mary Anne Reyes of
Mandalay Restaurant  Recipe by: DINING AROUND #DA1269  Converted by
MM_Buster v2.0l.  Posted to MM-Recipes Digest V4 #9 by
valerie@nbnet.nb.ca (valerie) on  Mar 05, 1999

A Message from our Provider:

“You can fool yourself. You can never fool God”