Shrimp rolls (cuon tom) Recipe

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Shrimp rolls (cuon tom)

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Appetizers, Bakery, Pastry, Rolls, Seafood, Shrimp

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1	Servings: 4 as main course, or 8 as an appetizer notes: this is a version of the shrimp rolls we ate in the delta.
2	You can omit the rice papers and simply wrap the filling in lettuce leaves.
3	The rolls can be assembled ahead of time and served as an appetizer.
4	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.
5	One half fresh pineapple, peeled, eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced, ?cup fresh cilantro leaves, coarsely chopped, ?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.
6	Drain and cool.
7	Peel and devein shrimp, or serve them in their shells and let diners peel them at the table.
8	Blanch bean sprouts in boiling water for 1 minute.
9	Drain and refresh with cold water.
10	to assemble: moisten rice papers in warm water for 10 to 20 seconds, or until softened.
11	Place a lettuce leaf inside each piece of softened rice paper.
12	Fill with a few shrimp, a little pineapple, bean sprouts, tomato, cilantro and/or mint.
13	Roll up the bundles and serve with nuoc cham.
14	213 cal.
15	Per serving: 27 g protein, 2 g fat, 21 g carb.; 180 g sodium; 173 g cholesterol