Shrimp And Green Bean Rice Paper Rolls

• 3 1/2 ounces rice vermicelli noodles
• 7 ounces green beans thinly sliced
• 2 cups bean sprouts
• 1/2 cup shredded basil finely
• 1/2 cup mint finely shredded
• 1/2 cup plum sauce
• 1 tablespoon fish sauce
• 16 rice paper wrappers round
• 8 large shrimp cooked
• 4 ounces tofu cut into strips
• 2 tablespoons sugar
• 2 green onions finely chopped
• 1 chili pepper small, 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 finely shredded, plum sauce, fish sauce, rice, shrimp, sugar, green onions, chili pepper, garlic

Taken from www.yummly.com/recipe/Shrimp-and-Green-Bean-Rice-Paper-Rolls-1402596 (may not work)