Petite Spring Rolls

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Title: Petite Spring Rolls
Yield: 16 Servings
Categories: Appetizers, Asian

Ingredients:

4 oz Rice vermicelli; (rice
-sticks)
1 c Shredded lettuce; or napa
-cabbage
1 md Carrot; finely shredded
1/3 c Peanuts; chopped
3 tb Fresh cilantro; snipped
1 tb Fresh mint; snipped
1 tb Fish sauce; or soy sauce
2 ts Cooking oil
1 ts Toasted sesame oil
1/2 ts Red pepper; crushed
16 Rice papers; 6"
1/3 c Hoisin sauce
1/4 c Plum sauce


"Augment your Far East platter with chic Vietnamese-style spring rolls
filled with rice vermicelli and vegetables. "The key to making firm spring
rolls is to keep the rice papers damp and pliable." Cook vermicelli,
uncovered, in boiling water 2 minutes or just until limp. Rinse in cold
water; drain well; chop into very short pieces. Combine vermicelli,
lettuce, carrot and peanuts. Combine cilantro, mint, fish sauce, oils and
red pepper; add to noodle mixture. Toss ingredients thoroughly. Pour warm
water into a large shallow dish. Dip 1 or 2 rice papers at a time into
water; gently shake off excess. Place between clean, damp 100% cotton
kitchen towels; let stand 10 minutes. Spoon 3 tablespoon of noodle mixture
onto one rice paper just below center of paper. Tightly roll filled rice
paper up from bottom, tucking in opposite sides as you roll. Repeat with
remaining papers and noodle mixture, covering rolls as you make them to
prevent drying. Combine hoisin sauce, plum sauce and 1/4 cup water. Spoon
over spring rolls to serve. Makes 16 rolls. Better Homes and Gardens, "Good
things in small packages", January 1998.

Recipe by: Better Homes and Gardens, January 1998, Page 130.

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari
on Dec 7, 1997