Vietnamese Summer Rolls from Joy of Cooking All About Party Foods - Recipelink... - The Diigo Meta page

• 27 Jun 08
  

  palindrome emordnilap

  There's no pork in these.

  recipe summer_roll vietnamese food awesome toblog

  • • 4 cups water
     
    •   1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half
     
     

     

      Boil until the noodles are just firm to the bite, about 2 minutes. Use tongs or a slotted spoon to remove the noodles to a colander; rinse with cold water.
     
      Add to the still-boiling water:

     

     
     
    •   16 medium shrimp, in their shells
     
     

     

      Boil until they turn pink and float to the surface, about 2 minutes. Drain in a colander, refresh with cold water, then peel and cut lengthwise in half. Rinse with cold water to remove the veins and drain on paper towels.
     
      Place the noodles and shrimp on a small baking sheet along with:

     

     
     
    •   4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed
     
    •   1 large carrot, shredded
     
    •   1 cup bean sprouts
     
    •   1/2 cup fresh mint leaves
     
    •   1/2 cup fresh cilantro leaves
     
    •   16 chives
     
     

     

      Layout and cover with a damp dish towel:

     

     
     
    •   Eight 12-inch round sheets rice paper
     
     

      Lay a damp dish towel in front of you and have a large bowl of hot water (115  to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it   and place on the towel.

     

       

     

      Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-eighth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, then with 4 shrimp halves.

     

       

     

       

     

      Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.

     

      To serve, cut each roll crosswise into 4 even pieces. Serve immediately or the rice paper will toughen up.
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  2 more annotations...

• 27 Mar 08
  

  Michelle Bourgeois

  Very good - didn't like their peanut sauce, though

  recipe vietnamese shrimp seafood

• 26 Apr 07
  

  kellialicia

  recipes

• 08 Mar 06
  

  Dax Phillips

  Recipes

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