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Vietnamese fresh spring rolls




Source of Recipe


newspaper clipping


List of Ingredients




For filling:
3 to 4 ounces dried thin rice stick noodles
Boiling water as needed
12 large shrimp, peeled and deveined

For assembly:
12 dried large rice paper rounds, each 8 1/2 inches in diameter
12 large red-leaf lettuce leaves or other soft, pliable lettuce, stiff stems discarded
l large carrot, peeled and finely julienned
1 small English cucumber, peeled and finely julienned
12 fresh mint sprigs
12 green onions, green parts only

For dipping sauce:
1 tablespoon rice vinegar or distilled white vinegar
2 tablespoons finely chopped brown or pink shallot
1/3 cup coconut milk
1/3 cup bean sauce (bean paste) or canned whole salted soybeans, mashed (see Note)
1/2 fresh long red chile, seeded and finely chopped
2 tablespoons sugar
2 tablespoons coarsely chopped dry-roasted peanuts

Recipe




Makes 12 rolls



To make filling: Place noodles in bowl, and add boiling water to cover. Let stand for 1 minute. Drain, rinse with cold water, drain again and set aside.

Bring a saucepan full of water to a boil. Add salt to taste and the shrimp. Boil until shrimp curl slightly and are opaque throughout, 1-2 minutes. Drain and rinse with cold water. Cut each shrimp in half lengthwise, pat dry and set aside.

To prepare rice papers: Dampen several clean kitchen towels with water. Fill a pie plate with cold water. Spread a damp towel on a flat work surface.

Dip 1 rice paper round at a time into the water and spread it flat on the towel. Continue dipping and laying the rice papers in a single layer. When you run out of room, lay a damp towel on top of the rounds and continue, always alternating a layer of rice papers with a damp towel. Let the rice papers stand until pliable, about 1 minute or longer.

To assemble: Place 1 pliable rice paper round on the work surface and position a lettuce leaf on the lower third of it, tearing the leaf as needed to make it fit and leaving uncovered a 1-inch border on the right and left edges. Take a small amount (about one-twelfth) of the rice stick noodles and spread in a line across the width of the leaf. Arrange some carrot and cucumber, and 1 sprig of mint on the noodles. Fold bottom edge of rice paper over to cover ingredients, then roll up tightly one complete turn. Fold in the left and right edges to enclose the filling. Across the top length of the roll, place 1 green onion and 2 pieces of shrimp, end to end and cut side down. Finish rolling up the rice paper to contain the shrimp and form a taut spring roll.

Set seam-side down on a baking sheet. Cover with a damp towel. Make remaining rolls in the same way. The rolls may be made several hours in advance; cover with a damp towel and plastic wrap and refrigerate. Bring to room temperature before serving.