| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Vietnamese | Vietnamese, Salads, Extras, Rice/grains | 6 | Servings |
INGREDIENTS
| Water for boiling | ||
| 1/2 | lb | Quarter inch rice sticks (imported from Thailand)* |
| 2 | c | Fresh snow peas; trimmed |
| 16 | md | Shrimp; shelled |
| 1 | Clove garlic; minced | |
| 1 | Shallot; minced | |
| 2/3 | c | Fresh lime juice |
| 1/2 | c | Fish sauce* |
| 1/2 | c | Water |
| 4 | tb | Sugar |
| 1/2 | ts | Red pepper flakes |
| 2 | Bibb lettuce heads; leaves separated, rinsed and patted dry | |
| 3 | Carrots; peeled and grated | |
| 3 | c | Fresh mung bean sprouts |
| 1 | c | Diced cucumber |
| 2 | Scallions; trimmed and thinly sliced | |
| 1 | c | Fresh mint leaves |
| 1/4 | c | Fresh cilantro; roughly chopped; 1/4 to 1/2 cup |
INSTRUCTIONS
* Available in Asian grocery stores Bring one large pot and one medium-size pot of water to a boil. Drop the snow peas into the medium-size pot and cook for about 10 seconds (they will turn bright green). Remove them from the pot with a slotted spoon and rinse under cold water. When the water in the medium-size pot has returned to a boil, add the shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp under cold water. Set aside. Add the rice noodles to the large pot of boiling water. Boil for 4-5 minutes, drain, and rinse under cold water. In a small bowl, whisk together the garlic, shallot, lime juice, fish sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is dissolved. Divide the dressing into four small bowls. Pile the lettuce leaf "cups" in the center of a large platter. Surround the lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion, mint. cilantro, snow peas, noodles, and shrimp. Give each person a plate upon which to put a lettuce leaf cup. Fill each lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and roll up in the shape of a cylinder. Serves 4-6. 289 calories per serving; 5% calories from fat; 2g total fat; 1g saturated fat; 35 mg cholesterol; 14g protein; 57g carbohydrates; 805 mg sodium; 5g fiber. "MealMasterized" by Mary Ann Young from June 1995 issue of _Walking_ by food writer Victoria Abbott Riccardi. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 15, 1998
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