Shrimp Spring Rolls (goi Cuon)

Don’t bear trouble, use it. Take whatever happens – justice and injustice, pleasure and pain, compliment and criticism – take it up into the purpose of your life and make something out of it. Turn it into testimony. Don’t explain evil, exploit evil; make it serve you. Just as the Lotus flower reaches down and takes up the mud and mire into the purposes of its life and produces the lotus flower out of them, so you are to take whatever happens and make something out of it.

E. Stanley Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood		Appetizers, Fish & seaf, Oriental	4	Servings

INGREDIENTS

1	c	Vermicelli rice noodles
8		Shrimp, to 12
4		Rice paper sheets, 8-12
		inches
4		Lettuce leaves
20		Mint leaves, or more
1		Cilantro

INSTRUCTIONS

Soak noodles in hot water for 15 to 20 mins, or until soft.  Boil the
shrimp until just pink. Peel and halve lengthwise.  Moisten the rice
paper by soaking it in hot water for 20 seconds. Let  dry slightly
before working with it.  Place 2 or 3 shrimp in middle of rice paper.
Form a neat 3 inch row.  Add 1/4 of the noodles, lettuce, mint, and
cilantro. Do not overfill.  Roll up the paper, keeping the contents
tight inside.  Make 4 rolls. Serve with Spicy Dipping Sauce (see
recipe).  From Ellen C. <ellen@elekta.com>  Recipe by: Seattle Post,
6/9/99  Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com>
on  Jun 29, 1999, converted by MM_Buster v2.0l.

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“Luke 1:44 – Life Begins at Conception.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 11 Calories From Fat: 1 Total Fat: <1g Cholesterol: 15.1mg Sodium: 69.5mg Potassium: 37.5mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 1.8g