Yield: 8 servings
|2 ounces||Rice vermicelli|
|1 \N||Boneless skinless chicken breast - (12 oz); split|
|1 pack||Rice papers -; (12\" round)|
|1 cup||Bean sprouts|
|½ cup||Mint leaves - (packed); plus more|
|8 larges||Red-leaf lettuce leaves; halved lengthwise|
|\N \N||(or 16 small lettuce leaves)|
|¼ cup||Finely-chopped roasted peanuts|
|2 tablespoons||Ground-chili paste|
|\N \N||=== PEANUT-HOISIN SAUCE ===|
|1 cup||Hoisin sauce|
|¼ cup||Rice-wine vinegar|
|⅓ cup||Finely-minced yellow onion|
|1 tablespoon||Ground-chili paste; or to taste|
|1 tablespoon||Finely-chopped roasted peanuts|
|\N \N||=== VIETNAMESE DIPPING SAUCE ===|
|1½ teaspoon||Minced garlic|
|1 teaspoon||Ground-chili paste|
|1 \N||Thai bird chile or serrano pepper; chopped|
|¼ cup||Asian fish sauce|
|2 tablespoons||Fresh lime juice|
|2 tablespoons||Grated carrots for garnish|
Add rice vermicelli and 1 teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside.
Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain into ⅛-inch-thick pieces, and set aside.
Return water to a boil. Add shrimp; reduce heat to medium high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside.
Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to a dampened towel, and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut-side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top, and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1½ inches in diameter.
Repeat until all the ingredients are used up.
Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chili paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce.
PEANUT-HOISIN SAUCE: Combine ½ cup water, hoisin sauce, vinegar and onion in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onion has softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chili paste and peanuts. Makes 1 ¾ cups.
VIETNAMESE DIPPING SAUCE: Using a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife).
Transfer to a bowl. Add fish sauce, ⅔ cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Sprinkle with carrots, and serve. Makes 1 ½ cups.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 113 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 22g Carbohydrate; 19mg Cholesterol; 1068mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 ½ Other Carbohydrates
Recipe by: Martha Stewart
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