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Title: Rice-Paper-Wrapped Salad Rolls
Yield: 8 Servings

Ingredients

      2 oz rice vermicelli
      2 ts salt
      1 oz boneless; skinless chicken
           -breast,
           -- to 12
     16 md shrimp
      1 pk 12-inch round rice papers
      1 c  bean sprouts
    1/2 c  packed mint leaves; plus
           -more for
           -- garnish
      8 lg red-leaf lettuce leaves; (or
           - 16 small), cut
           -- in half lengthwise
    1/4 c  finely chopped roasted
           -peanuts
      2 tb ground-chili paste
           Peanut-Hoisin Sauce; (recipe
           - follows)
           Vietnamese Dipping Sauce;
           -(recipe follows)

Instructions

1. Add rice vermicelli and 1 teaspoon salt to boiling water; cook until
al dente, about 3 minutes. Drain, rinse, and set aside.

2. Add chicken and remaining 1 teaspoon salt to boiling water. Reduce
heat to medium high; simmer chicken until cooked through, about 10
minutes. Remove chicken from water; reserve water. Slice chicken
across the grain into 1/8-inch-thick pieces, and set aside.

3. Return water to a boil. Add shrimp; reduce broth. medium high.
Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough,
remove shells. Cut each shrimp in half lengthwise, devein, and set
aside.

4. Fill a pan large enough to hold the rice paper with hot water.
Dampen a clean kitchen towel with water; spread it out on a clean
surface. Immerse 1 sheet of rice paper in the hot water until softened
and flexible, about 1 minute. Transfer to a dampened towel, and smooth
out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp
halves in a row, cut side up, 2 inches from bottom edge, and top with 2
to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top, and
sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint
leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold
bottom edge of rice paper over filling; roll up tightly to form a
cylinder about 1 1/2 inches in diameter. Repeat until all the
ingredients are used up.

5. Cut rolls into two or four pieces, and arrange on a serving
platter. Top with peanuts and dabs of chili paste, and garnish with
mint leaves. Serve with peanut-hoisin sauce and Vietnamese dipping
sauce.

http://www.marthastewart.com Aired 7/1/99 on Martha Stewart Living TV

Busted by RisaG 7/2/99, posted to mc-recipe 7/2/99
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Contributor: Martha Stewart Living TV

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