INGREDIENTS

INSTRUCTIONS

Servings: 4 as main course, or 8 as an appetizer Notes: This is a
version of the shrimp rolls we ate in the Delta. You can omit the  rice
papers and simply wrap the filling in lettuce leaves. The rolls  can be
assembled ahead of time and served as an appetizer. Or the  wrappers
can be placed on the table (with bowls of warm water for  softening)
with a platter of fillings, so that guests can make a meal  of them.
One half fresh pineapple, peeled, eyes removed, halved,  cored and
thinly sliced, 2 tomatoes, thinly sliced, 1/2 cup fresh  cilantro
leaves, coarsely chopped, 1/2 cup fresh mint leaves,  coarsely chopped
Nuoc Cham dipping sauce, with carrot shreds  DIRECTIONS: Cook shrimp in
salted, boiling water for 2 to 3 minutes,  or until pink and firm to
the touch. Drain and cool. Peel and devein  shrimp, or serve them in
their shells and let diners peel them at the  table. Blanch bean
sprouts in boiling water for 1 minute. Drain and  refresh with cold
water.  To assemble: Moisten rice papers in warm water for 10 to 20
seconds,  or until softened. Place a lettuce leaf inside each piece of
softened  rice paper. Fill with a few shrimp, a little pineapple, bean
sprouts,  tomato, cilantro and/or mint. Roll up the bundles and serve
with Nuoc  Cham.  213 cal. per serving: 27 g protein, 2 g fat, 21 g
carb.; 180 g sodium;  Source: Eating Well, April 1991  From: Sallie
Austin  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 142.9mg
Sodium: 797.2mg
Potassium: 383.1mg
Carbohydrates: 25.9g
Fiber: 1.8g
Sugar: 22.5g
Protein: 17.4g