Goi Cuon (Summer Roll)

• 12 sheets rice-paper pancakes
• 24 to 30 lg. shrimp, boiled for 3 minutes, peeled and deveined, halved lengthwise
• Fresh leaves of cilantro, basil and mint
• 2 heads Boston lettuce, washed, drained and dried
• 1/2 lb. rice vermicelli, soaked in warm water to soften
• 1 bunch Chinese chives
• 1/2 lb. fresh bean sprouts
• 1/2 lb. lean pork, boiled 10 minutes and thinly sliced (optional)

1. Lay kitchen towel on counter or work space.
2. Dip each rice-paper pancake in warm water and arrange side by side on towel.
3. Wait a few seconds for them to soften.
4. Arrange four slices of shrimp in middle of each rice paper.
5. Then top each with a leaf of each herb, some lettuce, 1 tbsp.
6. of the softened vermicelli, some of the Chinese chives, some bean sprouts and a slice of cooked pork, if desired.
7. (If not using pork; add more shrimp).
8. Fold in both ends, then roll up like an egg roll.
9. Serve with bean sauce on plate garnished with herbs and carrot slices.

rice, shrimp, fresh leaves of cilantro, boston lettuce, rice vermicelli, chinese chives, fresh bean sprouts, lean pork

Taken from www.foodgeeks.com/recipes/3720 (may not work)