Shrimp Spring Rolls (goi Cuon)
| 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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Nutrition (calculated from recipe ingredients)
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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