Title: Vietnamese Spring Rolls
Categories: Essnce13
Yield: 1 servings

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

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.