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Vietnamese Summer Rolls




Source of Recipe


Joy of Cooking: All About Party Foods and Drinks
Makes 4 to 6 appetizer servings

If the rice paper you are using is especially fragile and is tearing, use 2 sheets far each summer roll. Immerse them as directed, then overlap 2 sheets in the middle by 4 inches.

Bring to a rapid boil in a medium saucepan:

4 cups water
1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half
Boil until the noodles are just firm to the bite, about 2 minutes. Use tongs or a slotted spoon to remove the noodles to a colander; rinse with cold water.

Add to the still-boiling water:

16 medium shrimp, in their shells
Boil until they turn pink and float to the surface, about 2 minutes. Drain in a colander, refresh with cold water, then peel and cut lengthwise in half. Rinse with cold water to remove the veins and drain on paper towels.

Place the noodles and shrimp on a small baking sheet along with:

4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed
1 large carrot, shredded
1 cup bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
16 chives
Layout and cover with a damp dish towel:

Eight 12-inch round sheets rice paper
Lay a damp dish towel in front of you and have a large bowl of hot water (115 to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it and place on the towel.



Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-eighth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, then with 4 shrimp halves.





Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.

To serve, cut each roll crosswise into 4 even pieces. Serve immediately or the rice paper will toughen up.

SOUTHEAST ASIAN PEANUT DIPPING SAUCE

A simple spicy sauce.

Makes about 1 2/3 cups

Heat in a small saucepan over medium heat:

2 teaspoons vegetable oil
Add and cool, stirring, for 5 seconds:

4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced
Add and cook, stirring, until thickened, about 4 minutes:

1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roasted peanuts (optional)
Remove from the heat and stir in, if desired:

1 tablespoon finely chopped fresh mint leaves
Serve warm or at room temperature.

This sauce will keep, covered and refrigerated, for up to 1 week.