*  Exported from  MasterCook  *
 
                          SHRIMP ROLLS (CUON TOM)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
                 Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Medium shrimp, unpeeled
    2       c            Bean sprouts
   10                    Or 9 rice papers, cut into
                         -halves or quarters
    1       lg           Head Boston, Bibb or leaf
                         -lettuce, leaves separated
                         And trimmed
      1/2                Fresh pineapple, peeled,
                         -eyes removed, halved, cored
 
   Servings: 4 as main course, or 8 as an appetizer Notes: This is a version
   of the shrimp rolls we ate in the Delta. You can omit the rice papers and
   simply wrap the filling in lettuce leaves. The rolls can be assembled ahead
   of time and served as an appetizer. Or the wrappers can be placed on the
   table (with bowls of warm water for softening) with a platter of fillings,
   so that guests can make a meal of them. One half fresh pineapple, peeled,
   eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced,
   1/2 cup fresh cilantro leaves, coarsely chopped, 1/2 cup fresh mint leaves,
   coarsely chopped Nuoc Cham dipping sauce, with carrot shreds DIRECTIONS:
   Cook shrimp in salted, boiling water for 2 to 3 minutes, or until pink and
   firm to the touch. Drain and cool. Peel and devein shrimp, or serve them in
   their shells and let diners peel them at the table. Blanch bean sprouts in
   boiling water for 1 minute. Drain and refresh with cold water.
   
   To assemble: Moisten rice papers in warm water for 10 to 20 seconds, or
   until softened. Place a lettuce leaf inside each piece of softened rice
   paper. Fill with a few shrimp, a little pineapple, bean sprouts, tomato,
   cilantro and/or mint. Roll up the bundles and serve with Nuoc Cham.
   
   213 cal. per serving: 27 g protein, 2 g fat, 21 g carb.; 180 g sodium; 173
   g cholesterol
   
   Source: Eating Well, April 1991
   
   From: Sallie Austin
  
 
 
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