http://www.findarticles.com/p/articles/mi_m1216/is_1_205/ai_63173564
PREP AND COOK TIME: About 1 hour
NOTES: Look for rice paper wrappers in Asian markets near the dried noodles. Labeling is a bit erratic: B[acute{a}]hn tr[acute{a}]ng is the Vietnamese name, but they may be called spring roll wrappers. If you can't find them in the size specified, buy smaller or larger ones and adjust the filling proportions accordingly. If making ahead, cover uncut rolls with a damp towel, then plastic wrap; let stand at cool room temperature up to 1 hour or chill up to 1 day (chilling firms and toughens the wrappers and noodles slightly).
MAKES: 12 rolls (12 appetizer or 4 main-dish servings)
- 12 shrimp (21 to 25 per lb.)
- 1/4 pound dried thin rice noodles (rice sticks)
- 1 piece English cucumber (5 in. long, 6 oz.), rinsed
- 12 dried rice paper wrappers (b[acute{a}]hn tr[acute{a}]ng, about 8 1/2 in. wide; see notes)
- 1/3 cup fresh mint leaves, rinsed and drained
- 12 pieces rinsed and crisped red or green leaf lettuce (each 3 by 5 in., about 4 oz. total)
Hoisin-chili sauce
(recipe follows)
1. In a 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add shrimp and noodles; return to a boil and stir to separate noodles. Cover and remove from heat. Let stand until shrimp are opaque in center of thickest part (cut to test) and noodles are barely tender to bite, 3 to 4 minutes. Drain; immerse in cold water until cool, about 5 minutes, and drain again.
2. Remove shrimp from noodles. Peel shrimp and, with a small, sharp knife, split in half lengthwise through back. Remove veins; rinse and drain shrimp.
3. Cut cucumber lengthwise into 1/4 inch-thick slices, then cut lengthwise into 1/4-inch sticks.
4. Fill a large pan or bowl with hot water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface. Repeat with another rice paper round; lay beside first. Let stand until wrappers are soft and pliable, about 30 seconds.
5. Working with 2 wrappers at a time, arrange 2 shrimp halves, cut sides up and end to end, in a horizontal line 2 1/2 inches from bottom of each wrapper, coming to within about 1 inch of each side. Distribute 3 or 4 mint leaves over shrimp on each round. Lay 1 cucumber stick at 1 long edge of each lettuce piece and roll up tightly Set a lettuce roll over shrimp on each wrapper. Distribute 1/4 cup rice noodles evenly over each lettuce roll.
6. Pressing down on filling with your fingers, fold bottom of each wrapper over filling, then fold in sides; roll to enclose filling tightly. Press edges to seal; if rice paper is too dry to seal, moisten unsealed edges with a little more hot water. Set rolls on a platter and cover with a damp towel.
7. Repeat to fill remaining rice paper wrappers, 2 at a time. (If rounds begin to take more than 45 seconds to soften, replace water in bowl with more hot water.)
8. To serve, cut rolls crosswise into 3 or 4 pieces; stand pieces upright. Dip in hoisin-chili sauce to eat.
Per roll: 114 cal., 2% (2.7 cal.) from fat; 4.6 g protein; 0.3 g fat (0.1 g sat.); 23 g carbo (0.8 g fiber); 43 mg sodium; 24 tog chol.
Hoisin-Chili Sauce
PREP AND COOK TIME: About 15 minutes, plus about 30 minutes to cool
NOTES: If making up to 1 day ahead, combine all ingredients except peanuts, then cover and chill; cover peanuts separately airtight and let stand at room temperature. Hoisin sauce and Asian red chili paste are available in well-stocked supermarkets and in Asian food stores.
MAKES: About 1 cup
In a 1- to 1 1/2-quart pan, combine 3/4 cup prepared hoisin sauce (make sure it's gluten free)
, 1/4 cup minced onion, 3 tablespoons rice vinegar, and 2 tablespoons water; stir over medium-high heat until mixture boils, about 3 minutes. Stir in 2 to 3 teaspoons Asian red chili paste, to taste. Let cool, about 30 minutes. Just before serving, stir in 2 tablespoons minced salted roasted peanuts.
