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; 1 1/2 Other
Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”