Free Recipe Rice-Paper-Wrapped Salad Rolls

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Rice-Paper-Wrapped Salad Rolls Recipe

2 oz Rice vermicelli
2 ts Salt
1 Boneless skinless chicken
-breast – (12 oz); split
16 md Shrimp
1 pk Rice papers -; (12 round)
1 c Bean sprouts
1/2 c Mint leaves – (packed); plus
-more
8 lg Red-leaf lettuce leaves;
-halved lengthwise
(or 16 small lettuce leaves)
1/4 c Finely-chopped roasted
-peanuts
2 tb Ground-chili paste
=== PEANUT-HOISIN SAUCE ===
1 c Hoisin sauce
1/4 c Rice-wine vinegar
1/3 c Finely-minced yellow onion
1 tb Ground-chili paste; or to
-taste
1 tb Finely-chopped roasted
-peanuts
=== VIETNAMESE DIPPING SAUCE
-===
1-1/2 ts Minced garlic
1 ts Ground-chili paste
1 Thai bird chile or serrano
-pepper; chopped
1/4 c Asian fish sauce
2 tb Fresh lime juice
1/4 c Sugar
2 tb Grated carrots for garnish

Rice-Paper-Wrapped Salad Rolls Preparation

Add rice vermicelli and 1 teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside. Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain into 1/8-inch-thick pieces, and set aside. Return water to a boil. Add shrimp; reduce heat to medium high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside. Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to a dampened towel, and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut-side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top, and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1 1/2 inches in diameter. Repeat until all the ingredients are used up. Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chili paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce. PEANUT-HOISIN SAUCE: Combine 1/2 cup water, hoisin sauce, vinegar and onion in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onion has softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chili paste and peanuts. Makes 1 3/4 cups. VIETNAMESE DIPPING SAUCE: Using a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Sprinkle with carrots, and serve. Makes 1 1/2 cups. Serves 8. Source: Martha Stewart Living – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 113 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 22g Carbohydrate; 19mg Cholesterol; 1068mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 8

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