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Asian: Fresh Spring Rolls

Source of Recipe

"Cook's Illustrated Cookbook" by the editors of America's Test Kitchen


Recipe Introduction

"Fresh spring rolls should offer a textural symphony (soft wrapper, firm noodles, and crunchy vegetables) as well as appealing contrasts in flavor (mint, basil, cilantro, chiles, peanuts, and fish sauce). But too often, spring rolls are disappointing combinations of gummy noodles, bland vegetables, and mushy rice paper. We set out to develop a recipe for easy-to-make spring rolls packed with fresh, bright flavors and accompanied by a spicy, not-too-sweet peanut sauce for dipping. First, we soaked the spring roll wrappers in water for just 10 seconds, just long enough to make them pliable. Second, marinating the noodle-vegetable filling ingredients ensured superior flavor. Third, we eliminated the typical glut of sugar from the dipping sauce to put the peanut flavor at the forefront. If you can't find Thai basil, do not substitute regular basil; its flavor is too gentle to stand up to the other, more assertive flavors in the filling. Mint makes a better substitute. Be sure to only make one spring roll at a time to keep the wrappers moist and pliable."

List of Ingredients

â—¦ 2 ½ tablespoons lime juice (2 limes)
â—¦ 1 ½ tablespoons fish sauce
â—¦ 1 teaspoon sugar
â—¦ 3 ounces rice vermicelli
â—¦ 1 teaspoon salt
â—¦ 1 large carrot, peeled and shredded
â—¦ â…“ cup chopped dry-roasted peanuts
â—¦ 1 jalapeño chile or 2 Thai chiles, stemmed, seeded, and minced, or ½ teaspoon red pepper flakes
â—¦ 1 large cucumber, peeled, halved, seeded, and cut into matchsticks
â—¦ 4 leaves red leaf lettuce or Boston lettuce, halved lengthwise
â—¦ 8 (8-inch) round rice paper wrappers
â—¦ ½ cup loosely packed fresh Thai basil or mint, small leaves left whole, medium and large leaves torn into ½-inch pieces
â—¦ ½ cup loosely packed fresh cilantro leaves
â—¦ Peanut Dipping Sauce (recipe follows)


Recipe

Combine lime juice, fish sauce, and sugar in small bowl.

Bring 4 quarts water to boil in large pot. Remove from heat, stir in rice vermicelli and salt and let sit, stirring occasionally, until noodles are tender but not mushy, about 10 minutes. Drain noodles, transfer to medium bowl, and toss with 2 tablespoons fish sauce mixture.

Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.

Place lettuce on platter. Spread clean, damp kitchen towel on counter. Fill 9-inch pie plate with 1 inch room-temperature water. Immerse each wrapper in water until just pliable, about 2 minutes; lay softened wrapper on towel. Scatter about 6 Thai basil leaves and 6 cilantro leaves over wrapper.

Arrange 5 cucumber sticks horizontally on wrapper, top with 1 tablespoon carrot mixture, then arrange about 2 ½ tablespoons noodles on top of carrot mixture. Wrap spring roll and set on one lettuce piece on platter. Cover with second damp kitchen towel. Repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll. (Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.

Makes 8 spring rolls



Peanut Dipping Sauce:

â—¦ ¼ cup creamy peanut butter
â—¦ ¼ cup hoisin sauce
â—¦ ¼ cup water
â—¦ 2 tablespoons tomato paste
â—¦ 1 teaspoon Asian chili-garlic sauce (optional)
â—¦ 2 teaspoons peanut oil or vegetable oil
â—¦ 2 cloves garlic, minced
â—¦ 1 teaspoon red pepper flakes

Whisk peanut butter, hoisin sauce, water, tomato paste, and chili-garlic sauce, if using, in small bowl.

Heat oil, garlic, and pepper flakes in small saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in peanut butter mixture; bring to simmer, then reduce heat to medium-low and cook, stirring occasionally, until flavors blend, about 3 minutes. (Sauce should have ketchup-like consistency; if too thick, add water, 1 teaspoon at a time, until proper consistency is reached.)

Transfer to bowl; cool to room temperature.
(Sauce can be refrigerated for up to 3 days. Bring to room temperature before serving.)

Makes about ¾ cup