Thank you, shantihhh! That looks like a fantastic recipe. The tip about the red leaf lettuce was expecially helpful. Kevin Kennedy-Spaien, Executive Producer for Health Content Grasshopper New Media

Actually the ibgredients are not quite correct and she calls Rau Ram as Vietnamese Mint, and you should use ruffled red type lettuce as the iceberg lettuce will indeed tear the rice papers.. I'll gladly give you a recipe for Thai Salad Rolls. All of SE Asia makes them about the same. Having been to all SE Asian countries numerous times I learned there. The rolls need to be neatly tucked and rolled. Normally you cut them on the diagonal. Again they need to be neatly tucked unlike the ones in this video. Also use a larger plate to soften the rice papers in hot water in-such as a pie dish. Thai Salad Rolls 8 ounces rice noodles torn red leaf lettuce 1 cup juilenned cucumber mint cilantro Thai Basil Chopped Thai Dragon Chiles slivered Magrood (Kaffir Lime leaves) if available bean sprouts 8 ounces shelled shrimp, boiled just until pink, cut lengthwise in half shell & tail remove 8 ounces pork tenderloin juillened 1/2" x 21/2" package of round 12" rice papers-available at Asian markets. Blanch noodles for five minutes, drain and place in a bowl Place ingredients into bowls or on a large platter. To set up your assembly line place ingredients in this order: shrimp, pork, noodles, lettuce, bean sprouts, herb leaves, chiles, magroot. I dip the rice papers one at a time into a pie plate filled with hot water to soften them. This water when it cools must be replenished. Assemble instructions: Place a 3 shrimp halves on the bottom third of the moistened pliable rice paper sheet, cut side up, and top with three pieces of pork neatly lined up. Then take a pice of lettuce and fold into a 5" long, place on top of the pork, then place about 1 tab of the noodles, 1 tab of bean sprouts, cucumber, then 4 or 5 leaves of mint, coriander, and Thai Basil, then add a few chopped chiles and slivers of magroot. Arrange the ingredients across the rice paper not just as a clump in the center. Now you are ready to roll! Tuck the ingredients together and with your second, third, and fourth fingers press down on the ingredients, fold up the bottom of the rice paper to cover them snugly, then fold over the sides towards the center and roll. The roll will be about 1 1/2" diamter and 5 inches long. This isn't complicated and after making one you get the feel of the amount of each ingredient and won't need to measure. LOL *we serve dipping sauces with spoons so you can drizzle it into the rolls. Both are excellent and really good to use both on the same bite. LOL @@@@@ Dipping Sauce for Thai Salad rolls 2 cloves garlic 2 Thai Bird or Thai Dragon Chiles minced 1/4 cup sugar (Date Palm is best) 1/4 cup fish sauce (nuoc mam) I like 3 Crabs Brand 1/2 cup water 1/4 cup fresh lime juice w/pulp 2 tabs finely shredded carrot for garnish. Place garlic, nam phrik, and chiles in mortor and pound with pestle. Combine pounded ingredients with sugar, vinegar, nouc mam, water, sugar and lime juice, stir. @@@@@ Hoisin Dipping Sauce for Thai Salad rolls 1/2 cup Hoison Sauce 1/4 cup water 1/8 cup rice wine vinegar scant 1/4 cup pureered yellow onion 2 rsp. or to taste chile paste ( Nam phrik pao) 1 tab chopped peanuts for garnish Enjoy-Mary-Anne

That's a fair critique, so let me give a bit of insight into why we don't print the recipes here. While we love iFood.tv and are very grateful to both the staff and the viewers here, this is one of about twelve sites I post Michelle's show to, and hers is not the only show I produce. Unfortunately, I don't have an intern to help me with the posting, so I had to draw a line somewhere, and posting the recipe is that line. Initially, I was posting in the VIDEOS section at ifood.tv because of that decision, but people kept telling me to post under RECIPES, so I started doing that. If it is decided that because we don't have the time to post the ingredient list and cooking directions in text form, and we can therefore never be featured on the main page again, I'm afraid that - as things stand - we'll just have to accept not being featured. If any fans out there want to step up and help us out by doing that for us, please feel free to contact me at any time. Kevin Kennedy-Spaien, Executive Producer for Health Content Grasshopper New Media

Nice recipe. Ingredients on the screen is helpful and your video instructions are obvious. However I wonder why have you not posted the complete recipe here? It makes it easier to print and try. There are zillions for food video blogs on the web. The reason I come to ifood.tv is that it is one single source for me. I don't wanna go to 100s of plcaes to try things. I assume many other folks are like me. It will be helpful if you post your recipes. Meanwhile, ifood.tv should put a policy of not putting incomplete recipes on the front page.