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55 g
3
tablespoons
1
tablespoon
4
tablespoons
12
20
10
1/4
4
leaves
2
leaves
5
12 -16
Sauce
2
tablespoon
5
cloves
1/2
75 g
40 ml
45 ml
5
g
5
ml
175 ml
30 g
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Cellophane noodles
Rice vinegar
Nuoc cham sauce
Roasted peanuts (crushed)
Large shrimp, cooked and finely chopped
Thai basil leaves, finely sliced
Asian mint leaves, finely sliced
Coriander (cilantro) leaves, finely chopped
Chinese Napa cabbage
Cabbage leaves, finely shredded
Green onions (scallions)
Rice paper wrappers
Peanut oil
Garlic (minced)
Small red chili pepper, chopped
Peanut butter
Tomato paste
Hoisin sauce
Sugar
Nuoc cham sauce
Water
Peanuts (crushed)
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Method :
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Soak the cellophane noodles in a bowlful
of hot water to cover for 5 - 10 minutes. When noodles are tender, drain
immediately and rinse in cold water (to halt the cooking time).
-
Cut noodles with scissors to a manageable
length and toss with vinegar, nuoc cham sauce, crushed peanuts and
shrimp.
-
Mix fresh herbs together and set aside.
-
Finely shred the cabbage leaves and slice
the green onions (scallions) into fine julienne.
-
In a bowl, mix together the herbs, both
types of cabbage leaves, green onions (scallions), noodle mixture, and
grated carrot, tossing thoroughly.
-
Soak 1 rice wrapper at a time in warm
water for 30 seconds and it on a flat surface. Place a little of the
mixed vegetables and noodle filling on it. Roll up tightly, folding in
the sides to enclose the filling. Continue until all ingredients are
used.
-
To make the peanut sauce, heat the oil and
saut� the garlic and chili pepper until softened (about 2 minutes).
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Add all remaining ingredients and whisk.
Bring to boil and simmer until thickened slightly (about 3 minutes).
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To serve, slice each roll on the diagonal,
then arrange one half over the other. Serve the dipping sauce
separately. The wrappers can also be fried.
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