Recipe by Chef Jet Tila using ZESPRI™ Kiwifruit

INGREDIENTS:

8 oz Rice Vermicelli Noodles
4 cups Shredded lettuce
1 Bunch Vietnamese Basil
1 Bunch Fresh Cilantro
2 ZESPRI™ Green Kiwifruit, julienne
2 Med. Carrot, fine julienne

1 lbs Cooked, peeled shrimp, cut in half lengthwise
25 Standard size Rice Paper Wrappers

METHOD:

Prepare sauce according to recipe below and reserve.

Cook the rice vermicelli in boiling water for about 2-3 minutes, or until al dente. Shock in ice water to stop the cooking process and drain well.

Peel carrots and cut into fine julienne. Combine the reserved, noodles, carrots, lettuce, and kiwi to make the filling.

Soak rice paper in hot water until it softens and then place it on a work surface. Place one or two tablespoons vegetable filling in the center of the wrapper and top it with, basil, cilantro, and two shrimp pieces.

Press the filling down to flatten it a little. Fold in 2 sides, and then roll up the parcel. Lay seam side down on a serving plate. Serve with Nuoc Cham Sauce below.

Zespri™ Kiwifruit NUOC CHAM:

INGREDIENTS:

3 Ripe Red Chilies, seeded and minced
¼ cup Garlic Clove, minced
¼ Cup Sugar
3 Limes, juiced
¼ cup Rice or Cider Vinegar
¼ cup Water
½ cup Vietnamese or Thai Fish Sauce
2 ZESPRI™ Gold Kiwifruit, pureed with a little water

2 Green and Gold Kiwi, quartered and cut into small tiles

METHOD:

Combine all ingredients except diced kiwi. Adjust seasoning, and garnish with diced kiwi.

Cover and marinade for 1/2 to 1 hours.

Yield: 3 cups