Boil 2-3 cups of water and add bean sprouts. Cook for 30
seconds and drain. They will become darker but should still be
crunchy. Heat 8-10 cups water in wok or wide pot until hot but
not boiling. Hold rice paper sheet by one edge and pass it
through water for a second or two. Grab by other edge and
moisten part you were holding ealier. Lay on clean work surface
and smooth out.
Put lettuce on rice paper first, a little bit in from edge. Add shrimps
whole or sliced, vermicelli, beansprouts, two cucumber slices, two
cilantro leaves and one mint leaf.
Fold the outer edge over the stuffing and pull tight. Roll as if it
were a long cigar. The final edge will stick to the roll on its own.
Trim a little of each end of roll with scissors to arrive at the points
which are eveny filled. Repeat for remaining salad rolls.
Peanut Sauce- Mix hoisin sauce with hot water. Stir. Microwave 1
minute. Stir. Add handful of peanuts. Serve with salad rolls.
Originally Submitted
1/14/2010
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