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Rice Paper Wrapped Salad Rolls

1/3

pound

pork shoulder, untrimmed, cut into 2 pieces

12

medium

raw shrimp, unpeeled

4

ounces bun, (rice vermicelli or rice sticks), boiled for 5 minutes,

rinsed, and drained

1

cup

bean sprouts

1/2

cup

mint leaves

1

small

head red-leaf lettuce, leaves separated and washed

8

(12-inch) dried rice papers, round, plus extras

1/2

cup

Vietnamese Bean Dipping Sauce, for serving, recipe follows

1

Cook the pork in boiling salted water until it?s done but still firm

2

enough for slicing, about 30 minutes.

3

While the pork is cooking, bring another small pot of water to a

4

boil. Add the shrimp and cook until they turn pink, about 3 minutes.

5

Rinse under running water and set aside to drain. When cool enough

6

to handle, peel, de-vein, and cut in half lengthwise. Refresh in

7

cold water and set aside.

8

Remove pork from the heat and drain. When it is cool enough to

9

handle, slice into thin slices, about 1 by 2 1/2 inches. Place on a

10

small plate and set aside.

11

Set up a salad roll "station." Line a cutting board with a damp

12

kitchen towel. Fill a large bowl with hot water and place it nearby.

13

(Keep some boiling water handy to add to the bowl.) Arrange the

14

ingredients in the order they will be used: the shrimp, pork, rice

15

vermicelli, bean sprouts, mint and lettuce.

16

Working with 2 rice paper rounds at a time, dip 1, edge first into

17

the hot water and turn it to wet completely, about 10 seconds. Lay

18

the round down on the towel. Repeat with the second rice paper and

19

place it alongside the first. This allows you to work with 1 while

20

the second is being set.

21

Line the bottom third of the rice paper round with 3 shrimp halves,

22

cut side up, and top with 2 slices of pork. Add 1 tablespoon rice

23

vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves.

24

(Arrange the ingredients so the rolls will end up being about 5

25

inches long and 1-inch wide.) Halve a lettuce leaf lengthwise along

26

the center rib. Roll up in 1 piece and place on the filling. (Trim

27

if it?s too long.) While pressing down on the ingredients, lift the

28

bottom edge over the filling, then fold in 2 sides. Roll into a

29

cylinder about 1 1/2 inches wide and 4 to 5 inches long. If the

30

paper feels thick, stop three-quarters of the way and trim the end

31

piece. (Too much rice paper can make the rolls chewy.) Repeat with

32

the remaining rice papers and filling.

33

To serve, cut rolls into 2 or 4 pieces and place them upright on a

34

plate. Serve with the sauce on the side.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (7.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

83.64

Calories From Fat (10%)

8.52

% Daily Value

Total Fat 0.96g

1%

Saturated Fat 0.25g

1%

Cholesterol 90.72mg

30%

Sodium 716.53mg

30%

Potassium 279.43mg

8%

Total Carbohydrates 7.03g

2%

Fiber 2.02g

8%

Sugar 3.52g

 

Protein 12.8g

26%