Subject: Vietnamese Spring Rolls
From: axel@SPAMXverinet.com (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.