Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless pork OR chicken 3 c Napa cabbage
-breasts, minced 1 T Brown sugar
1 qt Chicken stock 2 T Soy sauce
Fresh ginger (1-inch piece) 1 T Lemon or lime juice
1 t Ground black pepper 2 T Crunchy peanut butter
1/2 c Soy sauce 2 T Cornstarch, mixed with 1
1/2 c Vinegar -tablespoon water
1/2 c Brown sugar 2 ea Ounces glass noodles,
1 T Fresh garlic -soaked and chopped
2 T Oil 1 pk Bahn Trang rice papers
1 c Sliced celery 1 ea Head Romaine lettuce,
1 c Julienned carrots -finely shredded
1 c Sweet potato, diced

Simmer the pork or chicken in a broth made of the stock, ginger,
pepper, soy sauce, vinegar, brown sugar and garlic until well done.
Drain the meat and set aside. Heat the oil and stir-fry all of the
vegetables until the sweet potato is nearly done. Add the brown
sugar, soy sauce, lemon or lime juice and peanut butter. Cook for 2
to 5 minutes. Add the cornstarch mixture; stir and cook until
thickened. Add the glass noodles and the meat. Cool.

Dip each rice paper wrapper in warm water briefly, until soft. Lay
the wrapper on a warm damp towel. Place about 2 heaping teaspoons of
the filling on the center of the wrapper. Cover the filling with
about 1 tablespoon of shredded lettuce. Fold the bottom of the
wrapper over the filling, then fold over the right and left sides.
Roll up like a burrito. Eat immediately.

Sauce Suggestion: Combine 1 cup of chunky peanut butter, 1 cup of
hoisin sauce and 1 cup of brown sugar and cook over low heat. Cool.

[Michelle Santos; Knight-Ridder News Service] [The Baltimore Sun;
October 30, 1994] Posted by Fred Peters.

Submitted By FRED PETERS On 01-08-95

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