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

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