Vietnamese-Style Summer Rolls With Shrimp Or Tofu

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Nutrition per serving    (USDA % daily values)
CAL
237
FAT
11%
CHOL
10%
SOD
23%

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Ingredients for 8 servings

8 round Vietnamese rice wrappers (specifically for spring/summer rolls)

4 oz. thin Vietnamese rice noodles (“vermicelli” or “rice stick”)

about ¼ lb, or 12 total shrimp in their shells

about half a small block of fried tofu, cut to 12 quarter-inch thick squares

2 tablespoons rice vinegar

3 scallions, thinly julienned

1 bunch cilantro, long stems trimmed

16 basil or mint leaves

optional: 1 cucumber, peeled, seeded and julienned, or mung bean sprouts

1/4 cup Hoisin sauce

juice of 1 lime

1 tablespoon brown sugar

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