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Low Fat Shrimp Spring Rolls (Goi Cuon)


1 cup vermicelli rice noodles
8 med shrimp, to 12
4 rice paper sheets, 8-12 inches
4 lettuce leaves
20 mint leaves, or more
1 bunch cilantro

Soak noodles in hot water for 15 to 20 mins, or until soft. Boil the shrimp until just pink. Peel and halve lengthwise.

Moisten the rice paper by soaking it in hot water for 20 seconds. Let dry slightly before working with it.

Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside.

Make 4 rolls.

Calories.....32.....Fat....1 g......Carbs.....1 g......Sodium.....42 mg.....Fiber.....1.4 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.