Lee Harrelson
Novato, California, reader Cathy Jo Belford sent us this Asian-inspired appetizer for the April 2002 column. The fresh herbs, sweet shrimp, slight spicy heat, and crisp lettuce offer well-balanced taste and texture.
How to Make It
Step 1
To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.
Step 2
Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
Step 3
Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.
Step 4
Spread 1 teaspoon hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoon basil, and 1 teaspoon mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.
Step 5
To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
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Very good