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CATEGORY CUISINE TAG YIELD
Grains Vietnamese Essnce13 1 servings

INGREDIENTS

4 Rice paper rounds -; (12" dia)
3 oz Rice vermicelli – (1 Pkg); soaked in boiling
Water until soft
2 tb Cilantro leaves
2 tb Mint leaves
2 Romaine lettuce leaves; rolled lengthwise,
And cut in thin strips
1 c Cooked; peeled, deveined medium shrimp, (21 to 25 shrimp)
Salt; to taste
Freshly-ground white pepper; to taste
1/2 c Hoisin sauce
(available in most Asian markets)
2 tb Chopped roasted peanuts

INSTRUCTIONS

On work surface arrange a shallow bowl of warm water, a dry dish towel, a
large plate covered with a damp dish cloth, and filling ingredients in
small bowls. Working with one at a time, briefly immerse a rice paper round
in warm water and transfer to dry cloth; let soften for 30 seconds. On
bottom third of rice paper layer noodles, herbs, lettuce and shrimp; season
with salt and pepper. Roll up one-third of way then fold sides in to
enclose filling. Continue rolling into a tight cylinder and seal. Transfer
to plate and cover loosely with a damp towel. Repeat with remaining rice
papers. When all rolls are prepared, use a sharp knife to quarter rolls on
the bias, arrange on a serving platter and serve immediately. Accompany
rolls with a small bowl of hoisin sauce sprinkled with peanuts. This recipe
yields 16 pieces.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-059 broadcast 04-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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