Vietnamese Rice Paper Rolls (Gui Cuon)

1/2 lb. medium shrimp, cooked
1/4 pound lean shredded pork
8 (8-inch or 10-inch diameter) rice paper rounds (from Asian food store)
1/2 head red leaf lettuce, ribs removed and cut into strips
2 cups cooked rice noodles (rice vermicelli)
1 cup bean sprouts
2 peeled carrots, cut into matchsticks or coarsely shredded
Leaves of 1 bunch mint, basil, or cilantro
1 small cucumber, cut into matchsticks (optional)
For serving: One or more of the Dipping Sauces below, and soy sauce

Cook noodles in boiling water, about 3 to 5 minutes. Drain and refresh with cold water; drain well. Rinse lettuce, bean sprouts, and herbs. Place each on clean paper towels to dry. Place hot tap water in shallow pan. Soak 1 sheet rice paper in water about 10 seconds or until pliable (the hotter the water, the quicker it will soften). Remove sheet from water and, holding it over pan, rotate to remove excess water. Place on dry work surface. Place lettuce strips on bottom portion of rice paper (it should take up lower half of sheet). Top lettuce with about 1 Tbsp. noodles, small amount of pork, 1 Tbsp. bean sprouts, 4 to 5 carrot "matchsticks" and if using, 4 to 5 cucumber matchsticks. Fold "burrito-style": Fold over right and left sides of rice paper. Roll from bottom (portion closest to you), to just barely enclose contents. Tuck 4 to 5 shrimp halves in single layer (colorful side down) and 2 to 3 mint, basil, or cilantro leaves into the pocket made by folding. Finish rolling rice paper, pushing down firmly as you roll, to make tight cylinder. Cover roll with moist paper towel. Repeat with remaining rice paper. Serve, or store airtight in refrigerator up to six hours. For pretty presentation, cut rolls in half diagonally. Serve with a dipping sauce. Makes 8 rolls. 7 W.W. points per roll.   

I love rice paper rolls. My favorites are from The Rice Bowl, an Asian restaurant which used to be on North Monroe.

UWAJIMAYA PEANUT SAUCE

1 cup hoisin sauce
1 Tbsp. chunky peanut butter
2 Tbsp. water

Combine ingredients in a saucepan and bring to a boil. Allow to cool before using. 

Uwajimaya is a huge Asian market in Seattle. I was in Asian heaven when I visited there. The array of food is astounding and beautifully displayed.

GARLIC DIPPING SAUCE

1/2 cup fish sauce (nuoc mam)
1/2 cup water
Juice of 2 limes
1/4 cup sugar
5 cloves garlic, minced
2 Tbsps. Asian chili paste

Combine all ingredients in a jar and shake well. Makes 1 ½ cups.

PEANUT HOISIN DIPPING SAUCE

 2 tsps. cornstarch
1/3 cup plus 2 Tbsp. water, divided use
1/2 tsp. canola oil
1 to 2 cloves garlic, minced
1/2 cup hoisin sauce
2 Tbsp. white wine vinegar
2 tsp. peanut butter
Asian chili sauce to taste
Chopped peanuts

In small bowl, combine cornstarch and 2 Tbsp. water. Stir and set aside. In medium skillet, heat oil on medium-high heat. Add garlic and cook 15 to 30 seconds. Do not brown. Add hoisin, vinegar and 1/3 cup water. Bring to boil, stirring. Stir in peanut butter until incorporated. Stir cornstarch mixture and add to sauce. Stir until thickened. Add small portion of Asian chili sauce, if desired, or serve on side to be added as desired. Sprinkle top with chopped peanuts. Serve as dipping sauce.