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Cuon Tom (Shrimp Rolls)

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      Title: CUON TOM (SHRIMP ROLLS)
 Categories: Seafood, Appetizers, China
      Yield: 4 Servings
 
      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
  
  Source: Eating Well, April 1991
  
  From: Sallie Austin
 
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