Goi Cuon (Vietnamese Cold Spring Rolls)
"My friend, Lan, who is Vietnamese, showed me how to make these delicious and healthy spring rolls. These are served cold and are NOT fried. They do require some skill to roll - unless you've made these before, you may want to have extra rice papers on hand in case you tear some! It is crucial to use only fresh herbs etc. in this dish, however you can use any cooked meat or fish combo that you prefer. Vegetarians may omit meat altogether. The prep time given is how long it should take - but first timers may find it takes longer to roll...."
INGREDIENTS
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1 package clear edible rice paper sheet
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1⁄2 lb cooked chicken
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1⁄2 lb cooked small shrimp (, peeled, deveined, halved)
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1 bunch fresh cilantro leaves
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1 bunch fresh mint leaves
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1 head leafy lettuce, washed and separated into leaves
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1 cucumber, peeled and cut into very,very thin strips
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1 cup fresh bean sprout, optional
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1 package vermicelli rice noodles, prepared according to package directions
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hoisin sauce, to taste
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chopped peanuts
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nuoc nam, vietnamese spicy fish sauce
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