Recipe courtesy of www.delish.com
1/2 c. Thai-style sweet chili sauce
2 Tbsp. fish sauce
2 Tbsp. fresh lime juice
2 tsp. reduced-sodium soy sauce
1 tsp. grated fresh ginger
4 oz. vermicelli rice noodles
2 carrots, finely shredded or grated
1/2 c. mint leaves, chopped
1/4 c. chopped salted cocktail peanuts
12 (8 1/2-inch) rice-paper wrappers
12 large leaves Boston lettuce (from 2 heads), thick ribs removed, washed and dried
3/4 lbs. cooked, peeled, and deveined medium shrimp
1 (3/4-lb.) red-fleshed papaya, peeled, seeded and cut into 24 strips
1 red bell pepper, cut into 24 strips
In a medium bowl, whisk chili sauce, fish sauce, lime juice, soy sauce and ginger; set sauce mixture aside.
Bring six c. water to a boil in a 2-qt. glass measure in microwave; remove measure from microwave;
carefully add noodles. Place back in microwave;
microwave five minutes longer, or until noodles are translucent and tender. Drain in a colander; rinse under cold water. Using scissors, cut noodles into 4-inch lengths. Place noodles in a bowl with carrots, mint and peanuts; add 1/4 c. of the sauce and toss to combine. Reserve the remaining sauce for dipping.
To make rolls: Fill a large bowl with hot water; immerse wrappers, two at a time, until soft, about one minute. Stack wrappers in two piles with damp paper towels between each wrapper.
Place a lettuce leaf on lower third of a rice wrapper, lining up both edges. Spoon 1/4 c. of the noodle mixture in a row on lettuce; top with three shrimp, two papaya strips and two bell pepper strips. Lift edge of rice paper closest to you up and over filling just to cover; fold in sides. Roll into compact cylinders and place on a platter; cover with damp towels. Make the remaining rolls. Serve with the remaining dipping sauce.
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Opinion, Pages 4 on 08/11/2010