MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Leftover Turkey Rice Paper-Wrapped Salad Rolls
 Categories: Vietnamese, Fusion, Turkey, Shrimp
      Yield: 4 servings
 
    1/3 lb Leftover turkey, torn into
           Shreds about 2 inches long
     12    Medium-size raw shrimp with
           Shells
      8    (12-inch) round rice papers
      1 sm Head red leaf lettuce,
           Leaves separated and washed
    1/4 lb Rice vermicelli, cooked in
           Boiling water 4 to 5 minutes
           Rinsed, and drained
      1 c  Bean sprouts
    1/2 c  Fresh mint leaves
           Accompaniments:
      1 c  Hoisin-peanut sauce or
           Vietnamese dipping sauce
    1/4 c  Chopped roasted peanuts for
           Garnish
      2 tb Ground chili paste for
           Garnish
 
  Cook the shrimp in boiling salted water until just done, about 3
  minutes. Shell, devein, and cut in half lengthwise, and set aside.
  
  Just before making the rolls, set up a salad roll "station". Fill a
  large mixing bowl with hot water. Choose an open area on the counter
  and arrange the following items in the order used: the rice paper,
  the hot water, a clean cutting board, and a platter holding all the
  stuffing ingredients.
  
  Working with only 2 rice paper sheets at a time, dip 1 sheet, edge
  first, in the hot water and rotate it to wet completely, about 10
  seconds. Lay the sheet down on the cutting board and stretch the sheet
  slightly to remove any wrinkles. Wet the other rice paper the same way
  and place it alongside the first.
  
  Line the bottom third of the wet, pliable rice sheet with 3 shrimp
  halves, cut side up, and top with two shreds of turkey.  Make sure the
  ingredients are neatly placed in a straight row. Fold a piece of
  lettuce into a thin rectangle about 5 inches long and place it on
  top. (You may need to use only half of a leaf.) Next, top with about
  1 tablespoon of vermicelli, 1 tablespoon bean sprouts, and 4 to 5
  mint leaves. Make sure the ingredients are not clumped together in
  the center, but evenly distributed from one end to the other. Using
  your second, third, and fourth fingers, press down on the ingredients
  while you use the other hand to fold over both sides of the rice
  paper. (Pressing down on the ingredients is particularly important
  because it tightens the roll.) With fingers still pressing down, use
  two thumbs to fold the bottom edge over the filling and roll into a
  cylinder about 1-1/2 inches wide by 5 inches long. Finish making all
  the remaining rolls.
  
  Serve the rolls whole, or cut the rolls into two to four equal pieces
  and place the cut rolls upright on an appetizer plate. Serve with
  hoisin-peanut sauce or Vietnamese dipping sauce on the side. Top sauce
  of choice with chopped peanuts and chili paste. If you like, garnish
  the rolls with mint or cilantro sprigs.
  
  (Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham)
  
  From: Simon Bao
 
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