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Shrimp Rolls (Cuon Tom)




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Shrimp Rolls (Cuon Tom)

1 lb Medium shrimp, unpeeled

2 c Bean sprouts

10 Or 9" rice papers, cut into halves or quarters

1 lg Head Boston, Bibb or leaf lettuce, leaves separated And trimmed

1/2 Fresh pineapple, peeled, eyes removed, halved, cored Servings:

4 as main course, or 8 as an appetizer Notes: This is a version of the shrimp rolls we ate in the Delta. You can omit the rice papers and simply wrap the filling in lettuce leaves. The rolls can be assembled ahead of time and served as an appetizer. Or the wrappers can be placed on the table (with bowls of warm water for softening) with a platter of fillings, so that guests can make a meal of them. One half fresh pineapple, peeled, eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced, 1/2 cup fresh cilantro leaves, coarsely chopped, 1/2 cup fresh mint leaves,

coarsely chopped Nuoc Cham dipping sauce, with carrot shreds

Directions

Cook shrimp in salted, boiling water for 2 to 3 minutes, or until pink and firm to the touch. Drain and cool. Peel and devein shrimp, or serve them in their shells and let diners peel them at the table. Blanch bean sprouts in boiling water for 1 minute. Drain and refresh with cold water. To assemble: Moisten rice papers in warm water for 10 to 20 seconds, or until softened. Place a lettuce leaf inside each piece of softened rice paper. Fill with a few shrimp, a little pineapple, bean sprouts, tomato, cilantro and/or mint. Roll up the bundles and serve with Nuoc Cham. 213 cal. per serving: 27 g protein, 2 g fat, 21 g carb. ; 180 g sodium; 173

g cholesterol

From: Eating Well, April 1991

From: Sallie Austin

 

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