INGREDIENTS

INSTRUCTIONS

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
- <www.marthastewart.com>" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 113 Calories (kcal); 1g Total
Fat; (10% calories from  fat); 4g Protein; 22g Carbohydrate; 19mg
Cholesterol; 1068mg Sodium  Food Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Fruit;  0 Fat;  Recipe by: Martha Stewart
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 237
Calories From Fat: 55
Total Fat: 6.6g
Cholesterol: 52.6mg
Sodium: 1560.8mg
Potassium: 397.7mg
Carbohydrates: 27.2g
Fiber: 2g
Sugar: 16.3g
Protein: 19.8g