Fresh Vietnamese Spring Rolls with Dipping Sauce
From Becky Blair
These were available in Shanghai, but the best ones I ever had were in Vietnam. They tasted so fresh and wonderful and looked so beautiful ; I craved them terribly once we returned to the US. After scouring recipes, I found what I needed at an Asian Market . Some of the directions I found for preparing rice paper were awkward, and I tore more sheets than not; so I came up with my own assembly routine. W hat I have written below is what works for me.
The dipping sauce recipe is adapted from Chuck Williams’ (Williams & Sonoma) Savoring Southeast Asia. This is a beautiful book with wonderful photographs. The Thai fish cake recipe (Tod M u n Pla ) in there is really good too. It is another dish that I find myself craving often! The following ingredients will make about 15 fresh spring rolls:
Rice paper (Banh Trang Ba Co Gai ) ( I like Three Ladies Brand best. Some brands are very sticky. )
1 lb. shrimp (I select the shrimp usually based on price. Sometimes I buy raw with the shell, sometimes raw without the shell, sometimes cooked and peeled, etc. If it isn’t cooked, I just steam with a small amount of water in a non-stick pan until pink and opaque)
Fresh basil leaves (Thai basil is best if you can get it at an Asian market )
2 cucumbers ( sliced lengthwise, seeded, and grated; or shredded in a food processor. I press out the extra water using a small sieve over a small bow )
3 carrots ( peeled and grated ; or shredded in a food processor )
Rice stick noodles (Banh Pho Tuoi ) ( I usually buy Lucky K.T. Co. Inc. Brand. It has a red pagoda on the package. It is in the refrigerated section of the Asian market – they are flexible rather than hard. They look a bit like long skinny shoe strings gathered together and folded up in the bag. To prepare, boil a pot of water and add about third to half a package for 10 seconds only. Drain and rinse thoroughly with cold water in a colander or s ie ve . Press out the extra water and place the noodles in a bowl . I cut them into short lengths with kitchen scissors to make assembly easier . )
Fresh mint leaves (I used to have a large pot growing on the front porch ; recently I have been buying it at the Asian market – much nicer tha n at the grocery store , and less expensive. )
I put each of the above ingredients in separate bowls in an assembly line. You will need another bowl, such as a casserole dish, filled with hot water to prepare the rice paper. I also have an extra little bowl of water to use as a finger bowl to clean my fingers after I finish with the mint leaves and before I start with another sheet of rice paper.
I dip a sheet of the rice paper into the hot water until it has been submerged. It will still feel a little stiff. Don’t wait for it to get soft. Once it is wet all over, I lay it on a round plate that is about the same size, and smooth it out with my hands. It will continue to soften as you work. You need to work quickly before it dries out.
On top of the prepared rice sheet I place basil leaves, pretty side down in a horizontal line, about ? of the way from the edge closest to me.
Next, I place shrimp on top of the basil; 2-4 depending on the size
On top of the shrimp I place about 1 T. of grated cucumber.
Next, I put about 1 T. of grated carrot.
On top of the carrot, I put about ? cup (2 T.) of the cut rice noodles.
On top of the noodles, I place mint leaves, 2-6, depending on the size.
To fold the spring rolls, place the edge of the rice paper that is closest to you over the stack you’ve created. Now fold the left and ride sides over towards the center. Now grab the edge that is now folded over and start rolling the stack tightly towards the opposite edge, enclosing it into a nice little compact bundle. Seal the edge closed with your fingers. You’ll get into a rhythm once you’ve done a couple. Your first ones may look a bit chubby and loose.
As you finish, place the rolls onto a platter or in a plastic container if you are serving them later. You can put wax paper between layers. Try to leave a bit of space in between the rolls so they don’t stick together.
Dipping Sauce
1 tsp. minced bottled garlic
? cup Hoisin sauce
1 T. fish sauce
1 T. sugar
1 tsp. Sambal Oelek Chili Paste (Asian market)
? cup chicken stock ( If I don’t have some on hand, I use ? cube of Knorr’s chicken bouillon with ? cup water heated in the microwave )
? cup chopped peanuts
Combine ingredients in a jar and shake.
Serve the spring rolls with a small individual bowls of the dipping sauce on the side.