Vietnamese Spring Bundles~

Category : General

Yield: 4 servings

Ingredients (Help):
3 tb Water 1 ts Red bird chilies -- chopped
1 tb Fish sauce 1/2 oz Roasted unsalted peanuts --
1 tb Fresh lime juice Finely chopped
2 ts Granulated sugar

1/8 lb Rice vermicelli 1/2 c Bean sprouts
8 Rice papers (8-1/2-in 1 1/2 c Boston lettuce -- shredded
Round) 8 Leaves
8 Sprigs mint 1 md Carrot, pared -- julienned
8 md Shrimp, peeled, deveined -- Cilantro sprigs
Halved lengthwise Boston lettuce

TO PREPARE THE DIPPING SAUCE: In a small bowl, add water, fish
sauce, lime juice, sugar, and chilies; stir until the sugar
dissolves. Sprinkle with the chopped peanuts.

TO PREPARE THE SPRING BUNDLES: In a large bowl (at least 9- inches in
diameter), place the rice vermicelli. Add enough hot water to cover
and let soak for until soft, 10 minutes. Drain in a colander and set
aside. Add 2-inches of warm water to the same bowl. Immerse 1 rice
paper round. Let soften for 20 seconds and remove to work surface.
Scatter a few mint leaves in the center of rice paper. Top with 2
shrimp halves. Layer on 2 tablespoons of the softened vermicelli, 1
tablespoon of the beans sprouts, and 3 tablespoon of the shredded
lettuce leaves. Fold the top and bottom edges of the rice paper over
the filling. Then fold over the both sides to enclose the filling in
a rectangular "bundle" (the edges will stick together). Place
seam-side down and cover with a damp towel. Repeat with the remaining
rice papers and filling.

TO SERVE: Line each of serving plates with 2 of the lettuce leaves.
Top with 2 of the filled spring bundles, 1/4 of the julienned
carrots, and 1 or 2 of the cilantro sprigs.

TO EAT: Wrap each bundle in a lettuce leave with a few pieces of the
carrot and cilantro leaves. Dip into the dipping sauce.

Selection Information -- a serving (2 bundles with lettuce, carrots,
and 1 tablespoon of the sauce) provides: 1-1/2 vegetable, 1/2
protein, 1 bread, 20 optional calories. Per serving (approximate):
258 calories, 11 g protein, 46 g carbohydrate, 3 g fat (1 g saturated
fat), 77 mg sodium, 55 mg cholesterol, 3 g fiber.

Edit Recipe

Rate this recipe from 1 to 10.