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Home-Style Spring Rolls




Source of Recipe


Lynne's Sunday Suppers


List of Ingredients




1/4 pound vermicelli rice noodle, cooked in boiling water to barely tender, drained, rinsed and drained again
1/2 pound Asian barbecued pork, beef or chicken, thin sliced
1/2 pound cooked shrimp, halved lengthwise
12 lettuce leaves, washed, dried and thin sliced
1 to 2 cups shredded carrots, or other vegetables shredded on a cheese grater
1 bunch spearmint, washed and dried
1 bunch coriander or basil, washed and dried
20 rice paper rounds (6- to 7-inch diameter)


Recipe



1. Place ingredients within easy reach of everyone. Moisten rice paper by rubbing with water. Let stand a few moments until softened.

2. On the bottom third of the rice-paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.

3. Roll up the round over the filling, taking it halfway up the uncovered portion of rice paper. Now fold in the side flaps and continue rolling until you have a tight cylinder. Put on a plate and keep covered with a damp cloth.

4. Serve garnished with sprigs of mint and with individual bowls of dipping sauce.

Dipping Sauce (keeps 2 weeks in the fridge):
Small children might find the chile too hot, so have everyone add it to taste to their sauce at the table.

1/3 -1/2 cup water
3 to 4 tablespoons Vietnamese or Thai fish sauce (called "Nuoc Mam")
1/3 cup fresh lime juice
1/3 cup sugar
1 large clove garlic, minced
Chile paste or hot red pepper flakes to taste
1. Put everything in a screw-top jar and shake together. Taste for sweet-tart balance, adding more lime or sugar as needed. Let mellow about 30 minutes before pouring into individual dipping bowls.