"Koko" > wrote in message
...
>
> This recipe is from a wonderfull Vietnamese lady I worked with who
> frequently prepared, and shared her recipes with those of us lucky
> enough to work with her. She also taught me how to make Pho.
> Maybe I'll make that for the next cookin'
>
> These Summer Rolls look like a lot of work but they are not.
> Just set out the ingredients, give a few instructions and people like
> making their own.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Vietnamese Summer Rolls
>
> ethnic
>
> 1 head red leaf lettuce; washed and dried
> 1 bunch Thai basil; washed and dried
> 1 bunch mint leaves; washed and dried
> 1 bunch garlic chives; or onion chives
> 1 bunch cilantro; washed and dried
> 10 ounce pkg rice vermicelli; cook,drain,cool, pat dry
> 1 pound shrimp raw, 31-40 count; peeled, deveined, cooked
> 1 1/2 pounds pork tenderloin; cooked, thinly sliced
> 15 ounce jar hoisin sauce
> 1 cup peanuts; finely chopped
> 3 limes
> 3 tablespoons chile paste, or hot sauce or pepper; sauce you like
> 1 package Vietnamese egg roll wrappers
>
> Poach the shrimp however you like, but don't use any strong spices. I
> poach it in water flavored with lemon or lime, lemongrass and a bay
> leaf. Cool then slice each shrimp in half lengthwise.
> I buy the shrimp peeled and deveined for ease of preparation.
> The pork was cooked with just a light sprinkling of garlic granules
> and pepper, cooled, then very thinly sliced.
> Cook the noodles according to package directions, cool and pat dry
> with kitchen towels and put in a bowl.
> Assemble the herbs and lettuce on a large platter.
> Fill a large dinner plate with water.
>
> Working with a few wrappers at a time moisten the wrappers, one at a
> time in the water and transfer to a dry plate. When the wrapper just
> becomes pliable, starting at the side closest to you place a whole
> lettuce leaf on the wrapper close to the edge. On top of that put some
> noodles, just a little hand full, enough to run down the center of the
> lettuce leaf, mounded a little. Break up a couple of basil leaves and
> sprinkle over the noodles and do the same with the mint and or
> cilantro, then lay a few pieces of the chives on top of that.
>
> Place about 3 or 4 slices of the pork on top of the herbs.
> The shrimp placement is a little trickier. Place the shrimp, about 4
> halves, along and just under the outer edge of the lettuce leaf that
> faces the center of the wrapper, pink side down (on the wrapper) this
> creates a pretty presentation because after they are rolled you have a
> row of pink shrimp against the green lettuce.
>
> Starting with the edge closest to you start rolling the wrapper. I
> place my fingers over the filling and start the rolling with my
> thumbs, this helps keep the filling from sliding to the other side of
> the wrapper, most of the time. :-)
> You may or may not tuck in the edges as you roll, I don't.
>
> If you don't want to mess with the wrappers or are diet conscious just
> use the lettuce leaf as the wrapper
>
> Now for the sauce.
> Empty the jar of hoisin sauce into a bowl, thin with the juice of the
> limes, I like the sauce to be about about the consistency of maple
> syrup, if you don't have enough limes to reach the consistency you
> like, you can add some water.
> Add the pepper sauce or jalapeños or chili's you like. I use Chili
> Garlic Sauce, you can find it in the asian food aisle of most grocery
> stores.
> Mix it all up and add as many of the chopped peanuts you like, I like
> lots.
>
> This recipe is from a wonderfull Vietnamese lady I worked with who
> frequently prepared, and shared her recipes with those of us lucky
> enough to work with her.
>
> I also served this with a Sweet Chili Sauce that I bought at an Asian
> market. Here is the recipe if you prefer to make it.
>
> Nuoc Cham
>
> 2 garlic cloves, crushed
> 1 red chile pepper, seeded and minced
> 2 tablespoons sugar
> Juice of 1 lime
> 1/4 cup bottled nuoc cham fish sauce
> 1/4 cup rice vinegar
> 1/4 cup water
>
> In a mortar, combine garlic, chile and sugar and crush into a paste
> with a pestle.
> Add lime juice, fish sauce, vinegar and water, and blend well.
>
> Yield: about 1 cup
> Zest factor: hot
>
> This recipe is from Chile Pepper magazine
>
> Yield: 15-20 servings
>
>
> ** Exported from Now You're Cooking! v5.63 **
>
> Koko
> A Yuman being on the net
> (posting from San Diego)

oh, well.... these look fabulous! In fact, they look like they're going to
be on my menu this weekend. Thanks for the recipe...

Suzan