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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From The Onion Skin, May 2008. mung bean thread noodles, mung bean sprouts, lettuce leaves, carrots, green onions, mint leaves, cilantro leaves, rice paper wrappers, jumbo shrimp, lemon cvt Ingredients:
2 oz mung bean thread noodles |
1 cup mung bean sprouts |
8 soft lettuce leafs (sic) |
1 cup carrots, finely shredded |
2 green onions, finely chopped |
1/2 cup mint leaves |
1/2 cup cilantro leaves |
16 rice paper wrappers, about 8 square (111968 is closest) |
182 g (8 jumbo, 20 per lb) shrimp |
47 g (1 fruit) lemon juice |
Directions:
1. Drop noodles into boiling water and cook for 8 minutes,
2. until done. Drain and rinse with cold water.
3. Heat 2 inches water in a medium skillet. Peel shrimp
4. and boil for 1-2 minutes, until completely pink. Remove and squeeze with juice from one lemon.
5. Lay out noodles, vegetables, and shrimp in an assembly line. Soak two rice papers at a time in hot water, then take out and lay flat on top of each other. Flatten one lettuce leaf on top. Next, place a finger-sized amount of noodles, one shrimp, and a sprinkling of the vegetables to the left of center. Roll the rice paper together, tucking the ends in as you go. Set on platter seam side down and cover with moist towel.
6. Serve with peanut dipping sauce.
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