Tuesday, March 26, 2013

Zuppa Toscana Soup

This recipe is very much like the Zuppa Toscana you might find at Olive Garden.

1 pound Italian sausage
1/2 pound cooked bacon
4 cups water
2 cans (29 oz. total) chicken broth
2 large potatoes
2 cloves garlic
1 medium onion
2 cups kale
1 cup heavy whipping cream
  1. In a skillet, over medium-high heat, brown Italian sausage, breaking into small pieces as you fry it; drain, set aside.
  2. In a skillet, over medium-high heat, brown bacon; drain, set aside.
  3. Place water, broth, cubed potatoes, crushed garlic, chopped onion in a pot; simmer over medium heat until potatoes are tender.
  4. Add sausage and crumbled bacon to pot; simmer for 10 minutes.
  5. Add chopped kale and cream to pot; season with salt and pepper; heat through. 

Focaccia Bread

2 3/4 cups all-purpose flour
1 t. salt
1 t. white sugar
1 T. active dry yeast
1 t. garlic powder
1 t. dried oregano
1 t. dried thyme
1/2 t. dried basil
1 pinch ground black pepper
1 T. vegetable oil
1 c. water
2 T. olive oil
1 T. grated Parmesan cheese
1 c. mozzarella
  1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper.  Mix in the vegetable oil and water.
  2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.  Lightly oil a large bowl, place the dough into the bowl, and turn to coat with oil.  Cover with a damp cloth, and let rise in a warm place for 20 minutes.
  3. Preheat oven to 450 degrees F (230 degrees C).  Punch dough down; place on greased baking sheet.  Pat into a 1/2 inch thick rectangle.  Brush top with olive oil.  Sprinkle with Parmesan cheese and mozzarella cheese.
  4. Bake in preheated oven for 15 minutes, or until golden brown.  Serve warm.

Alternative Suggestion:
This make a great pizza crust.

Chicken Sausage and Tortellini Soup

4 tsp. olive oil
1 pkg. Italian Chicken Sausage Links
5 cloves garlic, minced
1/2 C. white wine (optional)
3 14 oz. cans low-fat, low-sodium chicken broth
18 oz. refrigerated cheese tortellini
6 oz. baby spinach leaves
1 can (15 oz.) diced tomatoes
1 Tbsp. unsalted butter
Shredded Parmesan cheese for garnish (optional)
  1. Heat 1/2 teaspoon oil in a Dutch oven and saute chicken until browned (safe internal temperature of 165 degrees F). 
  2. Remove from pan and carefully slice into small pieces; set aside.
  3. Heat remaining oil in Dutch oven; saute garlic for 30 seconds.
  4. Stir in wine and broth; bring to a boil.
  5. Cook for about 2 minutes, then add tortellini.
  6. Cook for another 3 to 4 minutes, then stir in spinach and tomatoes.
  7. Cook until the spinach wilts, approximately 2 minutes.
  8. Return sauteed sausage to the soup; heat throughout.
  9. Melt butter into soup.
  10. Refrigerate any leftovers

Serving Suggestion
Shredded Parmesan cheese and pieces of crusty bread are the perfect accompaniments.

Serves 6

Monday, March 25, 2013

Salsa Chicken Rice Casserole

1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa
  1. Place rice and water in a saucepan, and bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes.
  2. Meanwhile, place  chicken breast halves into a large saucepan, and fill the pan with water.  Bring to a boil, and cook for 20 minutes, or until done.  Remove chicken from water.  When cool enough to handle, cut meat into bite-size pieces.
  3. In a small skillet, cook onion until opaque.
  4. Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 9x13-inch baking dish.
  5. In a medium bowl, combine Monterey Jack and Cheddar cheeses.
  6. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. 
  7. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in a prepared dish.
  8. Repeat layers, ending with cheese.
  9. Bake in preheated oven for about 40 minutes, or until bubbly.

Vanilla French Toast

2 eggs
1/2 C. 2% Milk
1 T. sugar
1 t. vanilla extract
Pinch salt
6 slices day-old bread
Maple syrup or cinnamon-sugar
In a shallow bowl, beat eggs. Add milk, sugar, vanilla, and salt.
Soak bread for 30 seconds on each side.
Cook on a greased hot gridle until golden brown on both sides and cooked through.
Serve with syrup or cinnamon-sugar.

Serves 2

Nuoc Mam Pha (Mixed Fish Sauce Recipe)

60 ml water
1 t.  Rice vinegar
2 t. Sugar
1 Red Chili, seeded and finely chopped
2 cloves Garlic, peeled and crushed
1 t. Lime juice
2 T. Fish sauce
Mix ingredients together and serve as a dipping sauce.
If making in larger amounts however, bring water, vinegar and sugar to a boil then allow to cool before adding chili, garlic and lime juice.
Stir in fish sauce before serving.
Goes well with Spring Rolls.

Tuesday, March 12, 2013

Beer-Battered Shrimp

1 cup Bisquick mix
1/2 tsp. garlic powder
1/2 cup beer
1 egg
1 lb. uncooked peeled diveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 Tbsp. Bisquick mix
Vegetable oil for frying
1/2 cup sweet-and-sour sauce
  1. In a deep 10-inch skillet, heat 1 1/2 inches of oil over medium heat to 375% F
  2. In a medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth.  (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency).
  3. Lightly coat 6 shrimp with 1/4 cup Bisquick mix.  Dip shrimp into batter, letting excess drip into bowl.  Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels.
  4. Repeat with remaining shrimp. 
  5. Serve hot with sweet-and-sour sauce.

Prep Time:  25 minutes
Serves 4

Chicken Tortilla Soup - Crockpot Recipe

1 (16-oz.) jar Pace Picante Sauce
2 cans Campbell's Condensed Cream of Chicken Soup
1.5 lbs. skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 (16-oz.) bag frozen whole kernel corn
1 (15-oz.) cans black beans, rinsed and drained
3 soup cans of water
2 teaspoons ground cumin
6 corn tortillas (6-inch), cut into thin strips
1 C. shredded cheddar cheese
1/3 C, fresh cilantro, chopped
Additional shredded cheddar cheese for topping (optional)
Sour cream for topping (optional)
  1. Stir together picante sauce, soup, chicken, corn, beans, water and cumin in a 5-qt. or larger slow cooker.
  2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours, until chicken is cooked through.
  3. Stir the tortillas and cheese into the soup and cook for an additional 15 minutes. 
  4. Stir in cilantro right before serving.
  5. Serve with additional shredded cheddar cheese and sour cream for topping. 

Monday, March 11, 2013

Spicy Thai Beef and Rice

3/4 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1/2 t. crushed red pepper
2 carrots, thinly sliced
3/4 C. Jasmine rice
2 T. soy sauce
1/3 C. chopped fresh mint leaves
1/3 C. chopped fresh cilantro
  1. Heat large frying pan over high heat.
  2. Add beef; stir-fry 3 to 4 minutes or until browned.
  3. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer.
  4. Mix in carrots, rice, 1-1/2 cups water, and soy sauce. 
  5. Bring to a boil.
  6. Reduce heat to low.
  7. Cover and simmer 20 minutes, or until liquid is absorbed.
  8. Mix in mint and cilantro.
  9. Remove from heat.
  10. Let stand, covered 10 minutes before serving.

Makes 4 servings, about 1-1/4 cup each.

Homemade Spaghetti Sauce

3 1/4 lbs. Roma tomatoes
10 garlic cloves
1 large yellow onion, diced
8 oz. mushrooms, diced
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. pepper
1 1/2 Tbsp. salt
3 Tbsp. Splenda
1 3/4 cup water
1/8 cup olive oil

  1. Blend tomatoes in blender. 
  2. Peel and chop onion and garlic.
  3. Wash and chop mushrooms.
  4. In a large pot combine all ingredients and stir to mix.
  5. Bring to a boil and then turn down to lowest setting.
  6. Simmer for at least 6 hours.
  7. The mushrooms should be very slightly firm when done.

Makes about 6-8 servings.
Can be frozen in serving size portions.

Note:  The longer it sits, the better it is.  Should be made at least 2 days before using to let flavors blend.

Salisbury Steak

1 egg
3 T. crushed butter-flavored crackers
1 T. onion, finely chopped
1/2 t. salt
1/4 t. pepper
1/4 t. rubbed sage
3/4 lb. ground beef
1 can (4 oz.) mushroom stems and pieces, drained
2 T. butter
3 T. all-purpose flour
1-3/4 C. water
2 beef bouillon cubes
1/4 teaspoon browning sauce, optional
Hot mashed potatoes
  1. In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage.
  2. Add beef and mix well.
  3. Shape into patties.
  4. In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain.
  5. Remove to a platter and keep warm.
  6. In the same skillet, saute mushrooms in butter for 2 minutes.
  7. Stir in flour; blend well.
  8. Add water and bouillon; cook and stir until smooth and thickened.
  9. Stir in browning sauce if desired.
  10. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally.
  11. Serve with mashed potatoes.
Yield: 2 servings (or 3, depending on your preferences)

Buttercream Frosting

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract
4 cups sifted confectioner's sugar
2 Tbsp. milk
  1. Cream butter and shortening with electric mixer.
  2. Add vanilla.
  3. Gradually add sugar one cup at a time., beating well on medium speed.
  4. Scrape sides and bottom of bowl often.
  5. When all sugar has been mixed in, icing will appear dry.
  6. Add milk and beat at medium speed until light and fluffy.
  7. Keep icing covered with a damp cloth until ready to use.

Yield:  3 cups
Refrigerate in an airtight container, can be stored 2 weeks.

Sausage Quiche

1 lb. sausage or pork
2 1/2 C. hash brown potatoes
1 C. shredded cheese (I use Mozzarella)
1 3/4 C. milk
1 C. Bisquick mix
4 eggs
1/4 t. salt
1/8 t. pepper
  1. Save 1/4 cup cheese for top.
  2. Grease 10-inch pie plate.
  3. Cook and stir sausage until well done, drain off grease.
  4. Mix hash brown potatoes, sausage, and cheese in pie plate.
  5. Beat remaining ingredients except 1/4 cup cheese.
  6. Pour into pie plate.
  7. Sprinkle remaining cheese on top.
  8. Bake until golden brown, 40 minutes at 400 degrees F.

Friday, March 8, 2013

Eggplant Parmesan

1 eggplant (1 lb.), sliced
1/2 lb. sliced fresh mushrooms
1/2 cup grated Parmesan cheese
1 1/2 cup shredded mozzarella cheese
1 jar (24 oz.) spaghetti sauce
  1. Heat oven to 400 degrees F.
  2. Spray 13" x 9" pan with cooking spray.
  3. Layer half each of the eggplant and mushrooms in pan; top with layers of 1/3 each of the Parmesan and mozzarella.
  4. Repeat layers.
  5. Top with spaghetti sauce; cover.
  6. Bake 35 minutes.
  7. Remove foil; sprinkle casserole with remaining cheeses.
  8. Bake, uncovered 5 minutes or until mozzarella is melted.

Total time:  50 minutes
Prep time:  10 minutes
Serves 6

Orange Chicken

1 1/2 cups water
2 T. orange juice
1/4 C. lemon juice
1/3 C. rice vinegar
2 1/2 T. soy sauce
1 T. grated orange zest
1 C. packed brown sugar
1/2 t. minced fresh ginger root
1/2 t. minced garlic
2 T. chopped green onion
1/4 t. red pepper flakes
3 T. cornstarch
2 T. water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 C. all-purpose flour
1/4 t. salt
1/4 t. pepper
3 T. olive oil
  1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
  2. Stir in the orange zest, brown sugar, ginger, chopped onion, and red pepper flakes.
  3. Bring to a boil.
  4. Remove from heat, and cool 10 to 15 minutes.
  5. Place the chicken pieces into a resealable plastic bag.
  6. When contents of the saucepan have cooled, pour 1 cup of sauce into bag.
  7. Reserve the remaining sauce.
  8. Seal the bag and refrigerate at least 2 hours.
  9. In another resealable plastic bag, mix the flour, salt, and pepper.  Add the marinated chicken pieces, seal the bag and shake to coat.
  10. Heat the olive oil in a large skillet over medium heat.  Place chicken into the skillet, and brown on both sides. 
  11. Drain on a place lined with paper towels, and cover with aluminum foil.
  12. Wipe out the skillet, and add the sauce.
  13. Bring to a boil over medium-high heat.
  14. Mix together the cornstarch and 2 tablespoons water; stir into the sauce.
  15. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. 
Prep Time:  40 minutes
Cook Time:  40 minutes
Serves 4

Quick and Simple Classic Lasagna

15 oz. container ricotta cheese
16 oz. pkg. mozzarella cheese, shredded
5 oz. wedge Parmesan cheese, grated
1 egg, beaten
1 lb. ground beef
1 jar spaghetti sauce
1 cup beef broth or water
12 uncooked lasagna noodles
  1. Mix ricotta cheese and egg in a large bowl.
  2. Stir in 3 cups mozzarella and 3/4 cup Parmesan.
  3. Reserve remaining cheeses.
  4. Brown beef over medium heat and drain.
  5. Season with salt and pepper.
  6. Stir in spaghetti sauce and beef broth.
  7. Heat oven to 375 degrees F.
  8. Spread 1 1/2 cups sauce in bottom of 13" x 9" glass baking dish.
  9. Top with 3 noodles lengthwise, place 4th noodle crosswise, breaking to fit.
  10. Layer heaping 1 cup of the sauce and 1/2 of the ricotta mixture.
  11. Repeat layers. 
  12. Top with remaining noodles and sauce.
  13. Cover with foil. 
  14. Bake 1 hour.
  15. Remove foil.
  16. Sprinkle with reserved cheeses.
  17. Bake uncovered 10 minutes.

Wednesday, March 6, 2013

Baked Shrimp Scampi


  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving


  1. Preheat the oven to 425 degrees F.
  2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
  4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Honey Mustard Dipping Sauce

2/3 cup mayonnaise
1/4 cup honey
2 T. Dijon mustard
1 tsp. white vinegar
1 pinch paprika
1 pinch salt
Combine all ingredients in a medium bowl and whisk until combined.  Can be made ahead of time.

Great with Chicken Strips.

Chicken Strips

1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth
1 1/2 t. salt
1/2 teaspoon black pepper
1 cup self rising flour
10 chicken tenderloins
1/2 cup flour
oil (6 to 10 cups) or shortening for frying
  1. Heat shortening or oil in fryer to 350 degrees F.
  2. Combine beaten egg, milk, chicken broth, salt and pepper in medium bowl.
  3. Whisk for about 30 seconds to dissolve salt.
  4. Whisk in 1 cup self rising flour.
  5. Let the batter sit for 5 minutes.
  6. Coat each piece of chicken with dry flour, and then dunk the chicken into the batter.
  7. Let a little batter drip off the chicken and lower it into the hot oil.  Fry for 7 to 9 minutes.
  8. Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
  9. Drain fried chicken strips on paper towels and serve with honey mustard dipping sauce.
If you don't have self rising flour it can be made with the following:
1 cup flour
1 1/4 tsp. baking powder
1/8 tsp. salt

Total time:  45 minutes
Prep time:  15 minutes

Serves 4

Tuesday, March 5, 2013

Vietnamese-Style Summer Rolls with Peanut Sauce Recipe


Peanut Sauce:
3/4 cup natural-style creamy peanut butter
1/3 cup water
3 tablespoons hoisin sauce
2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
4 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
2 1/4 teaspoons chile-garlic paste
1 medium garlic clove, mashed to a paste
1/2 teaspoon toasted sesame oil

Summer Rolls:
24 medium shrimp (about 1 pound), peeled and deveined
4 ounces dried rice stick noodles or rice vermicelli
16 (8-1/2-inch) round rice paper wrappers
1 cup mung bean sprouts (about 3 ounces)
32 medium fresh mint leaves (from about 1 bunch)
32 fresh basil or Thai basil leaves
16 small fresh cilantro sprigs
2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)
1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks
3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)
8 Bibb lettuce leaves, cut in half

For the peanut sauce:
Whisk all of the ingredients together in a medium bowl; set aside
For the summer rolls:
  1. Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.
  2. Holding your knife parallel to the cutting board, halve each shrimp horizontally.
  3. Cook the rice noodles according to the package directions. Drain and set aside.
  4. Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce.
  5. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
  6. Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
  7. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.
  8. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
  9. Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.
  10. If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.

Egg Rolls

1 pkg. Egg Roll Wraps 1 lb. lean ground pork (diced pork loin works just as well)
1 tsp. minced ginger
2 cups cabbage, finely chopped
1/4 lb. bean sprouts
1/2 cup carrot, shredded
3 green onions, finely chopped
2 tbsp. oyster sauce
Canola oil for frying
Sauce for dipping

  1. Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes. 
  2. Add cabbage, bean sprouts, carrots, and green onions, cook 2 minutes.
  3. Stir in oyster sauce.
  4. Let mixture cool.
  5. Place filling diagonally on wrap.
  6. Use 2 tablespoons filling for each egg roll
  7. Fold bottom corner over filling; roll snugly half-way to cover filling
  8. Fold in both sides snugly against filling; moisten edges of last flap
  9. Roll wrap up and seal top corner; lay flap-side down until ready to cook.
  10. In a large skillet, heat oil to 350 degrees and place rolls flap down.
  11. Turn occasionally until golden, 2-3 minutes. 
  12. Drain on paper towels.

Monday, March 4, 2013

Spring Rolls

This recipe came about after I tried a Vietnamese Spring Roll recipe and then made a favorite Egg Roll recipe a few days later. This Spring Roll recipe is a combination of both.

8 1/2-inch round rice paper wrappers
1/2 lb. shrimp, peeled and deveined
1 T. oil
3 green onions, finely chopped
2 medium carrots, shredded
2 cups cabbage, finely chopped
1/2 cup bean sprouts
3 T. oyster sauce
4 oz. rice virmicelli noodles

  1. Heat the oil in a skillet over medium heat.
  2. Add the green onions, carrots, cabbage and bean sprouts.
  3. Cook until vegetables are cooked.
  4. Add oyster sauce.
  5. Set aside.
  6. Cut each shrimp in half horizontally.
  7. Cook the rice noodles according to the package directions.  Drain and set aside
  8. Place a clean, damp kitchen towel on the work surface.
  9. Fill a frying pan, or wide shallow dish (large enough to hold the rice paper wrappers) with hot water.
  10. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds.
  11. Remove the wrapper from the water and place it on the towel.
  12. Lay 3 shrimp halves in a row, cut side up, just above center of the wrapper, leave about 1 inch of space on each side.
  13. Layer 1/4 cup rice noodles over the shrimp.
  14. Spread cooked vegetable mixture over the noodles.
  15. Fold the bottom half of the rice paper wrapper over the filling.
  16. Fold the sides of the wrapper in.
  17. While pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up form bottom to top.
  18. Turn the roll so that the seam is down and the row of shrimp faces up.
  19. Place on a baking sheet and cover with plastic wrap.
  20. Repeat process with remaining wrappers and filling. 
  21. Leave 3/4 inch between each roll so they don't stick together.
  22. Replace the water in the pan with hot tap water as needed.