1 ounce uncooked bean threads (cellophane noodles)
12 (8-inch) round sheets rice paper
2 cups thinly sliced curly leaf lettuce
1 cup fresh bean sprouts
24 medium basil leaves
32 medium shrimp, cooked and peeled
1 cup Lime-Vinegar Sauce
1/2 cup finely chopped unsalted, dry-roasted peanuts
1. Combine bean threads and 2 cups hot water in a bowl; let
stand 10 minutes. Drain; cut into 2-inch lengths with scissors.
2. Add cold water to a large shallow dish to a depth of 1 inch.
Cut 4 rice paper sheets in half, leaving remaining 8 sheets
whole. Place 1 whole rice paper sheet and 1 half rice paper
sheet in dish of water. Let stand 2 minutes or until soft.
Remove sheets from water. Place whole rice paper sheet on a flat
surface; top with half sheet, lining up edges of both sheets.
Place 1/4 cup lettuce over half sheet, leaving a 1/2-inch border
around outer edge of half sheet. Arrange 1 tablespoon bean
threads, 2 tablespoons bean sprouts, 3 basil leaves, and 4
shrimp over lettuce. Fold sides of rice paper sheets over
filling; roll up jelly-roll fashion. Gently press seam to seal;
place, seam side down, on a serving platter (cover to keep from
drying). Repeat procedure with remaining rice paper sheets,
lettuce, bean threads, bean sprouts, basil, and shrimp.
3. Cut each roll in half crosswise. Combine Lime-Vinegar Sauce
and peanuts in a small bowl; serve with rolls.
Yield: 8 servings (serving size: 2 roll halves and 3 tablespoons
sauce).
Posted by Karen
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