Shrimp Vermicelli Filling |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | 20 minutes | Cover and chill filling for up to 4 hours | ||||||||
| INGREDIENTS: | ||
| 1 ounce rice vermicelli noodles | 5 ounces cooked, peeled, deveined shrimp, thinly sliced lengthwise or chopped | 1/2 cup packaged shredded cabbage with carrot (coleslaw mix) |
| 1/4 cup fresh cilantro leaves | 1/4 cup fresh mint leaves | 1/2 teaspoon finely shredded lemon peel |
| 1 | In a medium saucepan, cook vermicelli in lightly salted boiling water for 1 minute. Drain. Rinse under cold water; drain well. Use kitchen scissors to snip the vermicelli into small pieces. |
| 2 | In a medium bowl, combine vermicelli, shrimp, cabbage mixture, cilantro, mint, lemon peel; toss to mix. |