Petite Spring Rolls

Recipe Ingredients

4 oz	113g	Rice vermicelli - (rice sticks)
1 cup	237ml	Shredded lettuce - or Napa cabbage
1 cup	110g / 3.9oz	Carrot - finely shredded (medium)
1/3 cup	48g / 1.7oz	Peanuts - chopped
3 tablespoons	45ml	Fresh cilantro - snipped
1 tablespoon	15ml	Fresh mint - snipped
1 tablespoon	15ml	Fish sauce - or soy sauce
2 teaspoons	10ml	Cooking oil
1 teaspoon	5ml	Toasted sesame oil
1/2 teaspoon	2.5ml	Red pepper - crushed
16		Rice papers - 6"
1/3 cup	78ml	Hoisin sauce
1/4 cup	59ml	Plum sauce

Recipe Instructions

"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.

Source:
Better Homes and Gardens, January 1998, Page 130.

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