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                     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  lb            Pork shoulder
 12      md            Waw shrimp with shells
  8                    Round rice papers (12") --
                       - plus spares
  1      sm            Red leaf lettuce head -- leaves
                       - separated and washed
    1/4  lb            Rice vermicelli -- cooked
  1      c             Bean sprouts
    1/2  c             Fresh mint leaves
  1      c             Hoisin-peanut sauce
    1/4  c             Roasted peanuts -- chopped,
                       - for garnish
  2      tb            Ground chile paste -- for garnish

Cook rice vermicelli in boiling water 4 to 5 minutes; rinse and drain.

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" pieces.
Cook the shrimp in boiling salted water until just done, about
3 minutes. Shell, devein, and cut in half lengthwise. Refresh in cold
water and set aside.

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°F.
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.

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.

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
1 tb of vermicelli, 1 tb bean sprouts, and 4 to 5 mint leaves. Make
sure the ingredients are not clumped together in the center, but
evenly distributed from one end to the other. Using your 2nd, 3rd,
and 4th 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 2 thumbs to fold the
bottom edge over the filling and roll into a cylinder about 1-1/2 x
5". Finish making all the remaining rolls.

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.

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.

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.

Posted by: [email protected]


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