RECIPES OF LAOS

Ingredients

3 oz

1 lb

1 cup

1 cup

1 cup

1 cup

1 package

Somen noodles (optional)

Shrimp (peeled and cooked) (or 1 lb ground pork or turkey)

Mesclun

Fresh bean sprouts

Cilantro leaves

Mint leaves

Dried rice paper (25 pieces)

1. Bring 3 cups water to a boil on high heat

2. Add noodles, stir well, and turn the heat to medium and cook for 3 minutes

3. Rinse with cold water and drain well in a strainer for 30 minutes
   
   (If using ground pork or turkey, add the meat to a nonstick wok or pan. Cook on medium heat and stir constantly until dried, 8 minutes (do not brown) and let cool 5 minutes)
   Transfer to a food processor and chop 20 seconds, set aside
   
   Get ready to roll:

4. Line up bowls of cooked shrimp (or meat), noodles, sprouts, mesclun, cilantro, mint, and large bowl of hot water from faucet (change water as it gets cool)

5. Line up 3 large plates

6. Dip one sheet of rice paper in water for 5 seconds, hold up to let the excess water drip out, 5 seconds

7. Carefully place it flat on a large plate

8. Repeat for 2 more times

9. Wait for a minute to allow the paper to get soft (The first paper should be ready to roll) (as you finish rolling each one, dip another paper)

10. On the end near you, place 2 shrimp, 3 tablespoons of noodles, 4 leaves mesclun, 10 bean sprouts, 6 cilantro leaves, and 4 mint leaves

11. Fold over the end near you, roll over once, fold 2 sides toward each other, hold it tight, and roll over toward the other end

12. Serve with Peanut Sauce