Title: Rice Paper Rolls
Categories: Snack
Yield: 6 Servings

100	g	Cooked prawn flesh
100	g	Cooked crab meat
1	c	Cos lettuce; finely shredded
1	c	Bean sprouts; chopped
6		Water chestnuts; or 7, finely chopped
2	tb	Vietnamese mint or basil; finely chopped
2	tb	Coriander leaves (cilantro); finely chopped
1/2	ts	Cracked black pepper
1/4	ts	Five spice
2	ts	Sesame oil
1	c	Rice vermicelli; softened in hot water first
		Salt; to taste
6		Chives; or strips of spring onion
12		Rice paper sheets
FOR THE DIPPING SAUCE
2	tb	Hoisin sauce
2	tb	Soy sauce
1	ts	Sesame oil
1	ts	Chilli sauce; or to taste
2	tb	Chopped peanuts

TO MAKE THE ROLLS: Chop the prawn and crab meat and mix with all the other ingredients except the rice paper sheets and the chives. Add some salt to taste. Dunk a rice paper sheet in very hot water for a few seconds to soften (they shouldn't need cooking). Drain on a damp tea towel. Put a dollop of the mixture on the leading edge, leaving enough room to fold it over the mixture. Fold the sides over the mixture. Insert a chive, leaving the end sticking out (like a small handle). Roll up and store under a damp towel until ready to use. Repeat with rice paper sheets until all the mixture is used.

TO MAKE THE DIPPING SAUCE: Mix all the ingredients (except the peanuts) together in a small serving bowl.

SERVING SUGGESTIONS: To eat, dunk the rice paper roll in the dipping sauce, then dunk in the peanuts, and eat. LEFTOVER POTENTIAL: Best eaten soon after making as they can dry out. May be stored for a couple of hours under plastic cling wrap in the refrigerator. WINE CHOICE: A crisp cold Sauvignon Blanc is ideal.

Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman Feb 1998

From: Greg Mayman Date: 02-28-98 (07:10) The Once And Future Legend (1) Cooking

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