Ingredients
- 2 ox rice noodles
- 4 boston/bibb lettuce leaves
- 1 firm-ripe avocado, flesh cut into 8 wedges
- 16 mint leaves
- 16 cilantro leaves
- 12 shrimp, halved lengthwise
- 8 8-inch round rice paper wrappers
- 1 medium garlic clove
- 2 tbsp sugar
- 1/2 tsp crushed red pepper
- 1/3 cup hot water
- 3 tbsp lime juice
- 2 tbsp fish sauce
Directions
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Place noodles in med bowl and cover with hot tap water; let soak 15 min or until softened
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Bring large pot of water to boil
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Drop in noodles, cook for 1 min
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Drain and rinse under cold water, drain and set aside
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Arrange lettuce, avocado, mint, cilantro, and shrimp.
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Squeeze noodles gently to dry
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Soften wrapper in water
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Place lettuce leaf in center.
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Place a few tbsp f noodles and 1 avocado slice over lettuce; top with 2 mint and 2 cilantro leaves
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. Cover with damp towel until ready to serve or refrigerate, covered with plastic wrap for up to 2 hours.
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. Dipping sauce
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. Mash garlic, sugar, and red pepper to form a grainy paste.
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. Scrape paste into a small, heatproof serving bowl.
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. Add hot water, let cool slightly
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. Stir in lime and fish sauce