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Pork And Shrimp Summer Rolls

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Pork And Shrimp Summer Rolls

Ingredients

  • 2 oz. thin rice noodles (vermicelli)
  • 8 oz. pork tenderloin
  • 1 tbs. plain rice vinegar
  • 18 extra-large shrimp (26 to 30 per lb.; preferably wild-caught), peeled and deveined
  • 24 large fresh mint leaves
  • 6 small to medium lettuce leaves (bibb or leaf), halved lengthwise and ribs removed
  • 1/3 small english cucumber, peeled, halved lengthwise, seeded, and thinly sliced crosswise
  • 1 large carrot, cut into julienne strips
  • 12 8-1/2-inch (22 cm) rice paper rounds
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Published 2014-09-09 14:44:48 (2 years ago).

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