Ingredients: |
Ingredients: 2 ounces thin rice vermicelli (bun), or 1/2 bundle Japanese alimentary paste noodles (somen)
1 tablespoon peanuts
8 raw medium shrimp
12 ounces fresh bacon (pork belly) or boneless pork loin, in 1 piece
1 large carrot, shredded
1 teaspoon sugar
8 rounds rice paper (banh trang), each 8 1/2 inches in diameter
4 large red-leaf or Boston lettuce leaves, thick stem ends removed, cut in half
1 cup fresh bean sprouts
1/2 cup mint leaves
16 sprigs Chinese chives, trimmed to 5-inch lengths (optional; see note)
1/2 cup cilantro leaves
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Directions: |
Directions:Prepare dipping sauce. Cook vermicelli. Roast and grind peanuts. Set aside.
Boil shrimp 3 minutes in enough water to cover; refresh under cold water. Shell, devein and halve shrimp lengthwise. Set aside.
Cook fresh bacon in boiling salted water 20 minutes; refresh in cold water. Thinly slice into 1-by-2-inch pieces.
In a bowl, combine carrot with sugar; let stand 10 minutes to soften.
Have a basin of warm water ready to moisten rice papers.
Work with only 2 sheets of rice paper at a time, keeping remaining sheets covered with a barely damp cloth to prevent curling. Immerse each sheet individually into warm water. Quickly remove and spread out flat on a dry towel, without letting the sheets touch one another. The rice paper will become pliable within seconds.
Lay one piece of lettuce over bottom third of rice paper. On the lettuce, place 1 tablespoon noodles, 1 tablespoon shredded carrot, a few pieces of pork, 2 tablespoons bean sprouts and several mint leaves. Roll up paper halfway, into a cylinder shape. Fold both sides of paper over filling. Lay 2 shrimp halves, cut side down, along the crease. Tuck 2 chive sprigs under shrimp at 1 end, leaving about 1 inch of chives extending over the fold line. Place several cilantro leaves next to row of shrimp. Keep rolling rice paper into a cylinder to seal. Place rolls on a plate covered with a damp towel so they will stay moist as you fill remaining wrappers. Pour dipping sauce into single-serving bowls and sprinkle with peanuts. Dip rolls in sauce as you eat. |
This recipe for FRESH SPRING ROLLS (GOI CUON) is from