*  Exported from  MasterCook  Buster  *
                       Rice Paper-Wrapped Salad Rolls (Pham)
 Recipe By     : Mai Pham’s The Best of Vietnamese and Thai Cooking
 Serving Size  : 8    Preparation Time :
 Categories    : Salads                   Thai
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  pound         pork shoulder
   12      medium        raw shrimp with shells
    8                    round (12-inch) rice papers -- plus spares
    1      small         head red leaf lettuce -- leaves separated
                         and washed
      1/4  pound         rice vermicelli -- cooked
    1      cup           bean sprouts
      1/2  cup           fresh mint leaves
    1      cup           hoisin-peanut sauce
      1/4  cup           chopped roasted peanuts -- for garnish
    2      tablespoons   ground chile paste -- for garnish
 ook rice vermicelli in boiling water four to five minutes; rinse and drain.
 1. Cook the pork in boiling salted water until just tender, about 30
 minutes. Set aside to cool and then slice into 1 x 2-1/2-inch pieces. Cook
 the shrimp in boiling salted water until just done, about three minutes.
 Shell, devein, and cut in half lengthwise. Refresh in cold water and set
 2. Just before making the rolls, set up a salad roll “station.” Fill in a
 large mixing bowl with hot water. If necessary, keep some boiling water
 handy to add to the bowl if the temperature drops below 110 degrees. Choose
 an open area on the counter and arrange the following items in the order
 used: the rice paper, the hot water, a damp cheesecloth and a platter
 holding all the stuffing ingredients.
 3. Working only with two rice paper sheets at a time, dip one sheet, edge
 first, in the hot water and turn it to wet completely, about 10 seconds.
 Lay the sheet down on the cheesecloth and stretch the sheet slightly to
 remove any wrinkles. Wet the other rice paper the same way and place it
 alongside the first.
 4. Line the bottom third of the wet pliable rice sheet with three shrimp
 halves, cut side up, and top with two slices of pork. Make sure the
 ingredients are neatly placed in a straight row. Fold a piece of lettuce
 into a thin rectangle about five inches long and place it on top. (You may
 need o use only half of a leaf.) Next, top with about one tablespoon of
 vermicelli, one tablespoon bean sprouts, and four to five mint leaves. Make
 sure the ingredients are not clumped together in the center, but evenly
 distributed from one end to the other. Using your second, third and fourth
 fingers, press down on the ingredients while you use the other hand to fold
 over both sides of the rice paper. (Pressing down on the ingredients is
 particularly important because it tightens the roll.) With fingers still
 pressing down, use two thumbs to fold the bottom edge over the filling and
 roll into a cylinder about an inch and a half wide by five inches long.
 Finish making all the remaining rolls.
 5. To serve, cut the rolls into two or four equal pieces and place the cut
 rolls upright on an appetizer plate. Serve with hoisin-peanut sauce or
 Vietnamese dipping sauce on the side. Top sauce of choice with chopped
 peanuts and chili paste. If you like, garnish the rolls with mint or
 cilantro sprigs.
 6. These rolls can be made a couple hours in advance and stored at room
 temperature in an airtight container lined with damp cheesecloth. Do not
 refrigerate salad rolls, as the rice paper will toughen.
 From Mai Pham’s The Best of Vietnamese and Thai Cooking. Copyright 1996,
 Mai Pham.
 Notes: No single dish better represents the delicateness of Vietnamese
 cuisine than this one. Traditionally filled with juicy shrimp and pork,
 they can also be stuffed with grilled chicken, salmon, or just about
 anything, such as leftover turkey from Thanksgiving.
               - - - - - - - - - - - - - - - - - -