Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Rice vermicelli |
| 2 teaspoons | Salt |
| 1 \N | Boneless skinless chicken breast - (12 oz); split |
| 16 mediums | Shrimp |
| 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 |
| ¼ cup | Sugar |
| 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.
Serves 8.
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
Converted by MM_Buster v2.0n.