French-vietnamese cuisine, springrolls

Yield: 1 Servings

Measure Ingredient
\N \N Rice paper
\N \N Rice stick noodles
1 \N Breast of chicken
12 \N Pieces tiger shrimp; size 12/25
4 \N Stems mint leaves
4 \N Stems cilantro
2 \N Leafs Romaine lettuce
1 small Cucumber
\N \N Soy sauce

Boil the Rice stick noodles for 3 minutes and then place in a strainer to drain and cool off, but keep water boiling. Saute chicken breast in a pan and add soy sauce to taste. After the chicken is cooked, cut it into long thing strips and put aside. Boil the shrimp for 1 minute and peel skin off and then cut in halves. Cut the Romaine lettuce into thin long strips. Peel the skin off the cucumber and then peel about 16 long strips of the cucumber. Dip 2 pieces of rice paper into the boiling water and then lie flat next to each other on a cloth napkin. In a row, place 3 halves of shrimp (pink side face down) in the middle of each rice paper. Then take some rice noodles and place on top of the shrimp. Place 2-3 strips of chicken on top of noodles and then place some more rice noodles on top of the chicken. The peeled cucumber and Romaine lettuce strips top of the second layer of rice noodles. Pull mint and cilantro leaves off the stem and place face down on the rice paper in front of the shrimp and noodles.

Fold the side of the rice paper in and then tightly roll the rice paper.

The product should be 2 springrolls, which can be cut into 6 small pieces and plated or kept as 2 longer pieces. A peanut sauce is served on the side with the springrolls.

NOTES : (Courtesy of Mary Anne Reyes of Mandalay Restaurant Recipe by: DINING AROUND #DA1269 Converted by MM_Buster v2.0l.

Posted to MM-Recipes Digest V4 #9 by valerie@... (valerie) on Mar 05, 1999

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