Shrimp and chive rolls
Instructions:
- 2 pounds (about 60) small shrimp, peeled and deveined
- 4 ounces rice vermicelli
- 1/ 4 cup fresh lime juice (2 limes)
- 2 tablespoons sesame oil
- 1/ 4 teaspoon coarse salt
- 12 8 1/ 2 -inch rice-paper wrappers
- 1/ 2 seedless cucumber, cut into matchsticks
- 1/ 2 pound (about 2 cups) bean sprouts
- 1 bunch fresh chives, ends trimmed
- 1 head Boston lettuce, washed
- 1 bunch fresh mint
- 1 bunch fresh cilantro
- Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
- Bring a medium pot of water to a boil. Cook the vermicelli until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add the lime juice, sesame oil, and salt; toss. Set aside.
- Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay 1/ 4 cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in the ends. Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.
- Place the finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice papers until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.