Friday, June 13, 2008
Vietnamese Fresh Spring Rolls
These spring rolls are a refreshing change from the usual fried variety. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
* 2 ounces rice vermicelli
* 8 rice wrappers (8.5 inch diameter)
* 8 large cooked shrimp - peeled, deveined and cut in half
* 1 1/3 tablespoons chopped fresh Thai basil
* 3 tablespoons chopped fresh mint leaves
* 3 tablespoons chopped fresh cilantro
* 2 leaves lettuce, chopped
* 1 pc shredded carrots
* 4 teaspoons fish sauce
* 1/4 cup water
* 2 tablespoons fresh lime juice
* 1 clove garlic, minced
* 2 tablespoons white sugar
* 1/2 teaspoon garlic chili sauce
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
For an easy and excellent peanut dipping sauce, mix 1 part crunchy peanut butter to 2 parts hoisin sauce. Whisk over medium heat until blended, adding a few splashes of water to make the sauce less thick. This sauce truly MAKES the dish!