Yield: 25 portions
Ingredient Amount
Rice paper rounds, 6 ½” diameter 25 ea.
Clean moist bar towels, see demo about 12 towels
Filling
Rice stick noodles (Fine rice vermicelli) 1 lb.
Carrots, peeled, finely julienned 1 lb.
Lime juice 1 ea.
Salt 1 tsp.
Red leaf lettuce 2 bunch
Shrimp, 31-35 25 ea.
Cilantro leaves 1 bunch
Mint leaves 1 bunch
Thai basil leaves 1 bunch
Method
1. Cook rice noodle for 3 minutes in boiling water. Take out, shock and drain.
2. Blanch shrimp with shell on in 160º water until done. Shock and peel the shells off. Slice shrimp lengthwise in half and devein.
3. Marinate julienne carrots with salt for 10 minutes, squeeze out excess liquid. Add lime juice to drained carrots
4. Submerge towels in warm water to saturate. Wring out excess water, set moist towels on clean surface and place one sheet of rice paper between each layer of towels. Towels may be folded over to create additional layers if rice paper is sized to fit between layers without cracking. Uncover rice papers one at a time as needed place several cilantro leaves face down on rice paper, place a ¼ cup of rice noodle over cilantro, place Thai basil and mint leaves on top of noodles, top herbs and noodles with one leaf of lettuce compressed to fit into wrapper, on top of lettuce and 2 tablespoons of carrot, fold and roll as demonstrated, after 1st fold, place 2 shrimp pieces in crease and continue to fold until roll is complete. .
5. Cut the rolls into half and place half-rolls into 1/3 pan container, lined with lightly oiled parchment paper cut to fit pans to hold, covered, for service.
6. Serve cool with Nuoc cham dipping sauce.
Note: Chef will demonstrate rolling of fresh salad rolls.