Vietnamese Fresh Rolls with Peanut Dipping Sauce
Ingredients
- 3 oz Rice vermicelli (Available at Asian Markets and specialty stores)
- 8 Large Rice paper sheets Round or square, your choice.
- 16 each Thai basil leaves (may substitute regular basil if necessary)
- 1/2 cup fresh cilantro leaves
- 2 cups Fresh lettuce leaves (preferably Boston lettuce or romaone)
- 1 each English Cucumber
- 1 Bunch Fresh Scallion
- 1 cup Long Julienne strips of carrots
- 1 tsp chopped fresh garlic
- 1/4 cup Fresh Lime Juice
- 1 Tbsp sugar
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin or rice wine vinegar
- For Peanut Sauce:
- 1/2 cup Peanut Butter
- 1 tsp chopped fresh garlic
- 1 tsp chopped fresh ginger
- 2 Tbsp Mirin or rice vinegar
- 2 Tbsp Soy Sauce
- 1 Tbsp Honey
- 1 tsp Hot chili flakes
- 1 Tbsp Lime Juice
Instructions
- Cook Vermicelli noodles by dipping in boiling salted water. Stir to keep them apart. They only take a few seconds to cook. Strain immediately and cool in ice water. Set aside.
- Make a glaze By boiling sugar, lime juice, mirin, garlic, and soy. Cook until it becomes a thin syrup. Cool and save for assembly.
- Make the peanut sauce by whisking together all ingredients or blending in a food processor. Add more mirin and/or lime juice if it is too thick for your taste.
- Julienne your carrots, scallions, and Cucumbers. You could also add Peppers and other vegetables if you like.
- Separate and clean the leaves of lettuce.
- Boil some water. Then turn off the heat. Dip the rice paper sheets in the hot water one at a time to make them pliable. Do not do more than you can assemble in a minute or 2. Do 1 or 2 at a time. Lay the heated, pliable sheet on a flat surfaces. Place a lettuce leaf or 2 down about 2 inches from the bottom of the sheet, leaving enough rice paper to fold around. Brush with the glaze. then put the noodles, vegetables, cilantro, and basil in a straight line on top of the lettuce in the middle of the sheet. Leave about an inch on either side. Then fold that inch or inch and a half on either side over the edge of the vegetables and noodles to create a close edge. Or, you can leave it open ended. But, it looks nicer with the sides folded in. Next, roll Up the rice paper like you are rolling a cigarette. If it has started to dry, you may need to re-moisten the top of the spring roll so it holds together. Set these "spring rolls" aside and repeat with the rest of the ingredients.
- To serve, slice, very carefully with a serated knife or serve whole with peanut sauce.
Notes
This is a vegan version. You can add more vegetables if you desire. Shrimp is a common ingredient in these too. You can use all kids of ingredients.
Be very careful with the rice paper and the noodles. They can fall apart easily. The noodles can clump together. They need to be dipped in and out of the boiling water and kept separate. Otherwise, they become a clumpy mess.
If the rice paper begins to dry out, they will need to be re-dipped in hot water. That is why we suggested only doing one or 2 at a time. You need to move quick. When they dry, they lose pliability and can crack easily. The art to these rolls is in the handling of the rice paper. It is very delicate and breaks very easily. Some people use 2 sheets to make it easier to roll. Or, you could do 2 side by side to make a longer roll.
In this recipe, we make long rolls that need to be cut. Another approach is to use small sheets of rice paper and make individual rolls that can be eaten in a couple bites. It's the same process. But, it's more labor, because you have to do more rolls. These make lovely little packets tied with a fresh wilted chive.