Vietnamese spring bundles~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Water |
| 1 | tablespoon | Fish sauce |
| 1 | tablespoon | Fresh lime juice |
| 2 | teaspoons | Granulated sugar |
| ⅛ | pounds | Rice vermicelli |
| 8 | Rice papers (8-1/2-in | |
| Round) | ||
| 8 | Sprigs mint | |
| 8 | mediums | Shrimp, peeled, deveined -- |
| Halved lengthwise | ||
| 1 | teaspoon | Red bird chilies -- chopped |
| ½ | ounce | Roasted unsalted peanuts -- |
| Finely chopped | ||
| ½ | cup | Bean sprouts |
| 1½ | cup | Boston lettuce -- shredded |
| 8 | Leaves | |
| 1 | medium | Carrot, pared -- julienned |
| Cilantro sprigs | ||
| Boston lettuce | ||
Directions
DIPPING SAUCE
SPRING BUNDLES
TO PREPARE THE DIPPING SAUCE: In a small bowl, add water, fish sauce, lime juice, sugar, and chilies; stir until the sugar dissolves. Sprinkle with the chopped peanuts.
TO PREPARE THE SPRING BUNDLES: In a large bowl (at least 9- inches in diameter), place the rice vermicelli. Add enough hot water to cover and let soak for until soft, 10 minutes. Drain in a colander and set aside. Add 2-inches of warm water to the same bowl. Immerse 1 rice paper round. Let soften for 20 seconds and remove to work surface.
Scatter a few mint leaves in the center of rice paper. Top with 2 shrimp halves. Layer on 2 tablespoons of the softened vermicelli, 1 tablespoon of the beans sprouts, and 3 tablespoon of the shredded lettuce leaves. Fold the top and bottom edges of the rice paper over the filling. Then fold over the both sides to enclose the filling in a rectangular "bundle" (the edges will stick together). Place seam-side down and cover with a damp towel. Repeat with the remaining rice papers and filling.
TO SERVE: Line each of serving plates with 2 of the lettuce leaves.
Top with 2 of the filled spring bundles, ¼ of the julienned carrots, and 1 or 2 of the cilantro sprigs.
TO EAT: Wrap each bundle in a lettuce leave with a few pieces of the carrot and cilantro leaves. Dip into the dipping sauce.
Selection Information -- a serving (2 bundles with lettuce, carrots, and 1 tablespoon of the sauce) provides: 1-½ vegetable, ½ protein, 1 bread, 20 optional calories. Per serving (approximate): 258 calories, 11 g protein, 46 g carbohydrate, 3 g fat (1 g saturated fat), 77 mg sodium, 55 mg cholesterol, 3 g fiber.
Posted by David Pileggi Fido Cooking 6/29/94 Recipe By : Weight Watchers Magazine -- August 1994 From: Marjorie Scofield Date: 04-22-95 (160) Fido: Recipes