Newsgroups: alt.slack

Subject: Vietnamese Spring Rolls

From: (axel heyst)

Date: Tue, 17 Mar 1998 01:52:25 -0600


Anybody who's been to a Vietnamese restaurant will appreciate this recipe

for a type of non-fried finger sandwich that's vegetarian!


2 TBSP *each* ricewine vinegar,soy sauce, lime juice, water

1 scallion, minced

2 TSP sugar

1 TSP grated ginger

1/4 TSP hot pepper flakes



2 Oz Vermicelli noodles

8 Rice Paper Wrappers

8 Leaves Boston lettuce, torn in half

1 Medium red bell pepper cut into strips

1 Small, ripe avocado, peeled pitted, thinly sliced

1 Cup *each* mint leaves, cilantro leaves, shredded carrots

1/2 Cup chopped salted cocktail peanuts



For the Sauce:

Whisk all ingredients together until sugar is dissolved. Set aside.


For the Rolls:

In medium saucepan, bring water to a boil. Add noodles, cook until tender,

about 2 minutes. Drain in colander, rinse with cold water. Using scissors,

cut noodles in 3 inch (7.6 cm) length.

Fill large bowl with hot water. Immerse wrappers, 2 at a time, until soft,

about a minute. Lay wrappers side by side between damp apaper towels until

all are ready for use.

On each wrapper, place 2 leaves lettuce. Along bottom of wrapper, one inch

(2.5 cm) from edge, place some noodles, pepper strips, avocado slices, 2

TBSP *each* mint, cilantro and carrot, and 1 TBSP peanuts. Roll wrappers up

to just cover up filling, then fold in sides.

Using a serrated knife, cut in half crosswise. Cover with damp papertowel.

Best served immediately with the sauce but if needed, wrap tightly in

plastic and refrigerate.


axel heyst