Shrimp And Green Bean Rice Paper Rolls - cooking recipe

Ingredients

3 1/2 oz rice vermicelli noodles
7 oz green beans, thinly sliced
2 cups bean sprouts
1/2 cup finely shredded basil
1/2 cup finely shredded mint
1/2 cup plum sauce
1 tbsp fish sauce
16 None round rice paper wrappers
8 None cooked large shrimp
4 oz tofu, cut into strips
None None FOR THE DIPPING SAUCE
2 tbsp sugar
2 None green onions, finely chopped
1 None small chili pepper, thinly sliced
1 clove garlic, minced

Preparation

Prepare noodles according to package directions; drain and coarsely chop. Combine noodles, beans, bean sprouts, herbs and sauces in a large bowl
Dip 1 rice paper wrapper into a shallow bowl of warm water. Shake to remove excess water and place on a clean tea towel.
Place 1 shrimp 3/4 inch from edge of wrapper. Top with 1/4 cup filling. Fold edge of wrapper over filling. Roll tightly, folding in sides. Place on a platter. Keep covered with damp paper towels to prevent rolls from drying out.
Continue with remaining shrimp and 1/2 the filling. Follow same method with tofu strips and remaining filling.
For the dipping sauce, combine all ingredients and 1 tbsp water in a small bowl. Serve with rolls.