Petite spring rolls

16 Servings

Ingredients

Quantity Ingredient
4 ounces Rice vermicelli; (rice sticks)
1 cup Shredded lettuce; or napa cabbage
1 medium Carrot; finely shredded
⅓ cup Peanuts; chopped
3 tablespoons Fresh cilantro; snipped
1 tablespoon Fresh mint; snipped
1 tablespoon Fish sauce; or soy sauce
2 teaspoons Cooking oil
1 teaspoon Toasted sesame oil
½ teaspoon Red pepper; crushed
16 Rice papers; 6\"
⅓ cup Hoisin sauce
¼ cup Plum sauce

Directions

"Augment your Far East platter with chic Vietnamese-style spring rolls filled with rice vermicelli and vegetables. "The key to making firm spring rolls is to keep the rice papers damp and pliable." Cook vermicelli, uncovered, in boiling water 2 minutes or just until limp. Rinse in cold water; drain well; chop into very short pieces. Combine vermicelli, lettuce, carrot and peanuts. Combine cilantro, mint, fish sauce, oils and red pepper; add to noodle mixture. Toss ingredients thoroughly. Pour warm water into a large shallow dish. Dip 1 or 2 rice papers at a time into water; gently shake off excess. Place between clean, damp 100% cotton kitchen towels; let stand 10 minutes. Spoon 3 tablespoon of noodle mixture onto one rice paper just below center of paper. Tightly roll filled rice paper up from bottom, tucking in opposite sides as you roll. Repeat with remaining papers and noodle mixture, covering rolls as you make them to prevent drying. Combine hoisin sauce, plum sauce and ¼ cup water. Spoon over spring rolls to serve. Makes 16 rolls. Better Homes and Gardens, "Good things in small packages", January 1998.

Recipe by: Better Homes and Gardens, January 1998, Page 130.

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997

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