Goi Cuon (Summer Roll)
12 servings scale / convert
12 sheets rice-paper pancakes
24 to 30 lg. shrimp, boiled for 3 minutes, peeled and deveined, halved lengthwise
Fresh leaves of cilantro, basil and mint
2 heads Boston lettuce, washed, drained and dried
1/2 lb. rice vermicelli, soaked in warm water to soften
1 bunch Chinese chives
1/2 lb. fresh bean sprouts
1/2 lb. lean pork, boiled 10 minutes and thinly sliced (optional)
Lay kitchen towel on counter or work space. Dip each rice-paper pancake in warm water and arrange side by side on towel. Wait a few seconds for them to soften.
Arrange four slices of shrimp in middle of each rice paper. Then top each with a leaf of each herb, some lettuce, 1 tbsp. of the softened vermicelli, some of the Chinese chives, some bean sprouts and a slice of cooked pork, if desired. (If not using pork; add more shrimp).
Fold in both ends, then roll up like an egg roll. Serve with bean sauce on plate garnished with herbs and carrot slices.
Per serving without sauce: 152 calories, 9 grams protein, 23 grams carbohydrates, 2 grams fat, 1 gram saturated fat, 33 mg. cholesterol, 40 mg. sodium.<br />
Ingredients are available at Asian grocery stores and some specialty markets.
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