By Christina Masters, Staff Writer
Thai Fresh Rolls
12 dried rice paper rounds (also called Banh Trang)
3 ounces thin vermicelli rice noodles
1 cup small to medium cooked shrimp
4 ounces of tofu, cut into matchsticks, baked and chilled
4 green onions, white and green parts, thinly sliced
1 small carrot, shredded
1/2 cup chopped cilantro
12 leaves of lettuce, washed and rib removed
Cook rice noodles according to package directions. Drain and rinse with cold water. Prepare all other ingredients. To assemble the fresh rolls, soak 1 rice paper round in warm water for 3-4 seconds. It should still be slightly stiff when removed from the water. Place a small amount of each ingredient in a line across the middle of the rice paper round, leaving an inch on either side. Fold the ends in, then fold the bottom of the wrapper over the filling, and roll into a tight cylinder, burrito-fashion. Each roll can be cut in half with scissors, if desired. Serve with hoisin or other dipping sauce.
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