6934 ROUTE 9
(845) 876-6208
STORE HOURS: M - SA 9:30-5:30,  SU 11:00-4:30
Recipe by Chef Pamela McGrath
Makes 10 -12 servings

1/4 cup Vietnamese fish sauce (nuoc nam)
1/3 cup sugar
3 tablespoons fresh lime juice
3 tablespoons rice vinegar
2 teaspoons minced garlic
2 teaspoons minced jalapeño

Whisk together all ingredients. Cover and refrigerate until
the rolls are ready.

10 to 12 (8 1/2-inch) rice paper wrappers
1/3 cup basil leaves
1/3 cup mint leaves
2 cups mung bean sprouts
10 medium shrimp, cooked, peeled, sliced in half
6 oz rice or cellophane noodles, cooked
3 cups shredded bib or iceberg lettuce
1 cup Fried Shallots*

Moisten one rice paper wrapper in a bowl of warm water
until it is pliable. Neatly place on a clean damp-dry kitchen
towel so that it lies flat.

In the center of the rice paper, place a few of the basil and
mint leaves (face down) and then 2 or 3 shrimp halves, a
pinch of noodles, a pinch of bean sprouts, a pinch of
lettuce, and a pinch of fried shallots.  

Fold in each side of the wrapper and then roll up to
completely enclose the filling. Repeat to make 10 or 11
more rolls. Serve each roll, sliced diagonally in half, with
some dipping sauce in a bowl on the side.

*To make the fried shallots combine 2 cups cold vegetable
oil and 3 cups sliced shallots (1/4-inch thick rings) in a
large pot. Cook, stirring occasionally, over medium-high
heat until shallots are caramelized, 10 to 15 minutes.  
Remove with a slotted spoon to drain on paper towels.  
Use cooled oil in a vinaigrette.
demo at WKC on May 15, 2010

Bottom: Softened rice paper