SHRIMP AND CHIVE ROLLS

Shrimp and Chive Rolls image

Yield makes 12

Number Of Ingredients 12

2 pounds (about 60) small shrimp, peeled and deveined
4 ounces rice vermicelli
1/4 cup fresh lime juice (2 limes)
2 tablespoons sesame oil
1/4 teaspoon coarse salt
12 8 1/2-inch rice-paper wrappers
1/2 seedless cucumber, cut into matchsticks
1/2 pound (about 2 cups) bean sprouts
1 bunch fresh chives, ends trimmed
1 head Boston lettuce, washed
1 bunch fresh mint
1 bunch fresh cilantro

Steps:

Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
Bring a medium pot of water to a boil. Cook the vermicelli until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add the lime juice, sesame oil, and salt; toss. Set aside.
Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in the ends. Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.
Place the finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice papers until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.