Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Fresh Spring Rolls


    Source of Recipe


    allrecipes.com

    2 ounces rice vermicelli
    8 rice wrappers (8.5 inch diameter)
    8 large cooked shrimp - peeled, deveined and cut in half
    1 1/3 tablespoons chopped fresh Thai basil
    3 tablespoons chopped fresh mint leaves
    3 tablespoons chopped fresh cilantro
    2 leaves lettuce, chopped

    4 teaspoons fish sauce
    1/4 cup water
    2 tablespoons fresh lime juice
    1 clove garlic, minced
    2 tablespoons white sugar
    1/2 teaspoon garlic chili sauce

    3 tablespoons hoisin sauce
    1 teaspoon finely chopped peanut

    Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
    Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
    In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
    In another small bowl, mix the hoisin sauce and peanuts.
    Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

    NUTRITION INFORMATION
    Servings Per Recipe: 8

    Amount Per Serving

    Calories: 84

    Total Fat: 0.7g
    Cholesterol: 11mg
    Sodium: 306mg
    Total Carbs: 16.1g
    Dietary Fiber: 0.5g
    Protein: 3.4g



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |