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Summer Rolls with Vietnamese Dipping Sauce

Source of Recipe

Marla


List of Ingredients

Summer Rolls with Vietnamese Dipping Sauce



Summer Rolls


12 medium shrimp (about 6 ounces), peeled and deveined
3 ounces rice vermicelli
1 tablespoon canola oil
8 ounces shiitake mushroom caps, cut into 1-inch pieces
1/4 cup unseasoned rice vinegar
2 teaspoons soy sauce
1 teaspoon hoisin sauce
1 teaspoon toasted sesame oil
Coarse salt and freshly ground pepper
16 round 8-inch rice-paper wrappers
1 medium carrot, peeled and julienned
1/2 English cucumber , peeled, seeded, and julienned
1/4 cup packed fresh mint leaves
1/4 cup packed fresh basil leaves, preferably Thai
1/4 cup packed fresh cilantro leaves
1 mango, peeled, seeded, and julienned
3 ounces pencil asparagus (about 10 spears), trimmed and blanched

Vietnamese Dipping Sauce

1 clove garlic
1/4 teaspoon coarse salt
2 tablespoons sugar
1/4 cup hot water
1/4 cup unseasoned rice vinegar
2 tablespoons fish sauce
1/2 teaspoon red chile sauce, such as sambal oelek
1 scallion, thinly sliced crosswise
Juice of 1 lime



Recipe


1. Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.

2. In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.

3. Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.

4. Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.

5. Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.

Vietnamese Dipping Sauce

1. On a work surface, crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.

2. Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.

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