Shrimp And Green Bean Rice Paper Rolls

• 3 1/2 oz rice vermicelli noodles
• 7 oz green beans, thinly sliced
• 2 cups bean sprouts
• 1/2 cup finely shredded basil
• 1/2 cup finely shredded mint
• 1/2 cup plum sauce
• 1 tbsp fish sauce
• 16 None round rice paper wrappers
• 8 None cooked large shrimp
• 4 oz tofu, cut into strips
• None None FOR THE DIPPING SAUCE
• 2 tbsp sugar
• 2 None green onions, finely chopped
• 1 None small chili pepper, thinly sliced
• 1 clove garlic, minced

1. Prepare noodles according to package directions; drain and coarsely chop. Combine noodles, beans, bean sprouts, herbs and sauces in a large bowl
2. Dip 1 rice paper wrapper into a shallow bowl of warm water. Shake to remove excess water and place on a clean tea towel.
3. Place 1 shrimp 3/4 inch from edge of wrapper. Top with 1/4 cup filling. Fold edge of wrapper over filling. Roll tightly, folding in sides. Place on a platter. Keep covered with damp paper towels to prevent rolls from drying out.
4. Continue with remaining shrimp and 1/2 the filling. Follow same method with tofu strips and remaining filling.
5. For the dipping sauce, combine all ingredients and 1 tbsp water in a small bowl. Serve with rolls.

rice vermicelli noodles, green beans, bean sprouts, basil, mint, plum sauce, fish sauce, rice, shrimp, dipping sauce, sugar, green onions, chili pepper, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/27159 (may not work)