SHRIMP ROLLS (CUON TOM)

Ingredients:

• 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

Preparation:

• 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, wit
• h 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