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Vietnamese-Style Fresh Rolls

Prep Time:
30 min

Total Time:
30 min

Makes:
4

Dipping Sauce

1 Tbsp. sugar

2 Tbsp. each: warm water and lite soy sauce

1/4 cup KRAFT Smooth Peanut Butter

1/2 tsp. hot pepper sauce

Filling

1 head green leaf lettuce

180 g (about 1/5 of 900-g pkg.) vermicelli pasta cooked, drained and cooled

1 bunch mint leaves

325 g frozen cooked medium shrimp, thawed, shelled

1 bunch of green onions, green part only cut into 6-inch strips

1/2 medium English cucumber, cut into thin sticks

2 medium carrots, cut into thin sticks

DIPPING SAUCE: Dissolve sugar in warm water in small bowl. Whisk in peanut butter until smooth. Add soy sauce and hot pepper sauce; mix until well blended. Set aside.

FILLING:
Remove lettuce leaves from core, being careful not to tear leaves. Place with all remaining ingredients in sections on large serving platter.

PLACE filling ingredients along one end of lettuce leaf, fold in both sides and roll up firmly but gently so as not to tear. Serve with peanut dipping sauce.

Kraft Kitchens Tips

Visual AHA!

Roll lettuce wraps and insert 2 green onion strips down one side, sticking out of roll for an attractive look.

Variation - Experiment

For a more authentic flair, use rice paper instead of lettuce leaves. Include cilantro leaves, mango strips and pork shreds for fillings with hoisin sauce for dipping. Look for all these ingredients at your local Asian grocery store.

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