| 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
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