Lesson1

Spring Rolls (Vietnamese)

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in the peanut sauces.

Ingredients

* 2 ounces rice vermicelli

* 8 rice wrappers (8.5 inch diameter)

* 8 large cooked shrimp - peeled, devined and cut in half (you can use ham or cooked chicken instead of shrimp)

* 1 large cucumber-sliced

* 1 carrot-sliced

* 3 tablespoons chopped fresh mint leaves

* 3 tablespoons chopped fresh cilantro

* 2 leaves lettuce, chopped

Directions

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, cucumber, carrot, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Peanut Sauce

* 1/4 cup peanut butter

* 1/4 cup water

* 2 tbsp soy sauce

* 2 tbsp lime juice

* 2 cloves garlic, minced and crushed

* 2 tbsp rice vinegar

Preparation:

Combine all ingredients in a saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy. This recipe is perfect as it is, but you may want to thin it out a bit with more water, depending on what you're using it for.

Cold Noodle

Spices

soy sauce

Chinese Vinegar