Vietnamese spring bundles~

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Water
1 tablespoon Fish sauce
1 tablespoon Fresh lime juice
2 teaspoons Granulated sugar
⅛ pounds Rice vermicelli
8 Rice papers (8-1/2-in
Round)
8 Sprigs mint
8 mediums Shrimp, peeled, deveined --
Halved lengthwise
1 teaspoon Red bird chilies -- chopped
½ ounce Roasted unsalted peanuts --
Finely chopped
½ cup Bean sprouts
1½ cup Boston lettuce -- shredded
8 Leaves
1 medium Carrot, pared -- julienned
Cilantro sprigs
Boston lettuce

Directions

DIPPING SAUCE

SPRING BUNDLES

TO PREPARE THE DIPPING SAUCE: In a small bowl, add water, fish sauce, lime juice, sugar, and chilies; stir until the sugar dissolves. Sprinkle with the chopped peanuts.

TO PREPARE THE SPRING BUNDLES: In a large bowl (at least 9- inches in diameter), place the rice vermicelli. Add enough hot water to cover and let soak for until soft, 10 minutes. Drain in a colander and set aside. Add 2-inches of warm water to the same bowl. Immerse 1 rice paper round. Let soften for 20 seconds and remove to work surface.

Scatter a few mint leaves in the center of rice paper. Top with 2 shrimp halves. Layer on 2 tablespoons of the softened vermicelli, 1 tablespoon of the beans sprouts, and 3 tablespoon of the shredded lettuce leaves. Fold the top and bottom edges of the rice paper over the filling. Then fold over the both sides to enclose the filling in a rectangular "bundle" (the edges will stick together). Place seam-side down and cover with a damp towel. Repeat with the remaining rice papers and filling.

TO SERVE: Line each of serving plates with 2 of the lettuce leaves.

Top with 2 of the filled spring bundles, ¼ of the julienned carrots, and 1 or 2 of the cilantro sprigs.

TO EAT: Wrap each bundle in a lettuce leave with a few pieces of the carrot and cilantro leaves. Dip into the dipping sauce.

Selection Information -- a serving (2 bundles with lettuce, carrots, and 1 tablespoon of the sauce) provides: 1-½ vegetable, ½ protein, 1 bread, 20 optional calories. Per serving (approximate): 258 calories, 11 g protein, 46 g carbohydrate, 3 g fat (1 g saturated fat), 77 mg sodium, 55 mg cholesterol, 3 g fiber.

Posted by David Pileggi Fido Cooking 6/29/94 Recipe By : Weight Watchers Magazine -- August 1994 From: Marjorie Scofield Date: 04-22-95 (160) Fido: Recipes

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