INGREDIENTS:Marinade: 2 oz. sugar ½ oz. chili garlic sauce 1 ½ fl. oz. Thai fish sauce 1 tsp. cornstarchVegetables: 8 oz. carrots, julienne, blanched and cooled 11 ½ oz. Sugar Snap Peas, blanched to 165°F and cooledThe Rolls: 12 oz. rice vermicelli noodles (raw, 2 ½ oz.) 24 shrimp, 51-60 count, peeled and deveined, sliced lengthwise 12 Boston lettuce leaves 12 rice paper rounds, 8-inch 24 cilantro leaves for garnish, 18 fl. oz. sweet red chili dipping sauce, prepared DIRECTIONS:For marinade: ...
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