Recipe Archives->Asian Sea->Spring Rolls 01

Goi Cuon (Vietnamese Salad Rolls)
Makes 8 rolls
                                                                                
Nuoc Cham or Peanut Sauce for dipping (see below)
2 ounces thin rice vermicelli noodles
1 large carrot, shredded
1 teaspoon sugar
8 sheets (8 1/2-inch rounds) rice paper 
4 large leaves soft lettuce, halved (thick stems removed)
1 cup fresh bean sprouts, thoroughly rinsed and drained
1/2 cup mint leaves
8 cooked medium shrimp, halved
1/2 cup cilantro leaves
1 tablespoon roasted peanuts, finely chopped

To work with rice paper, you'll need a large bowl of warm water, 2
barely damp cloths and a dry towel. These rolls can be prepared in
advance and kept chilled, cover with a damp cloth, for several
hours. You could also add meat to the rolls and use basil in addition
to the other herbs.

Soak noodles in warm water 15 minutes. Drain.  Bring one quart water
to a boil and drop in noodles. Cook 2 minutes, separating noodles.
Drain and rinse with cold water. Drain well before using.

In small bowl combine shredded carrot and sugar and let stand 10
minutes.

Work with one sheet of rice paper at a time.  (Keep remaining sheets
covered with a barely damp cloth to prevent curling.) Immerse rice
paper in warm water, quickly remove and place on dry towel.  It
will soften within seconds.

Drain the carrots. Lay one piece lettuce on bottom third of softened
rice paper. On lettuce place 1 tablespoon noodles, 1 tablespoon
each shredded carrot and bean sprouts and a few mint leaves.  Roll
paper up halfway, and then fold sides of paper over the filling.
Lay 2 shrimp halves, cut side down, along the edge of the cylinder
and place several cilantro leaves along the shrimp. Finish rolling
into a cylinder.  Place rolls on a plate, covered with a lightly
dampened cloth, as you assemble the remaining rolls.

Pour dipping sauce into small bowls and sprinkle chopped peanuts
over sauce. Dip rolls in sauce.
                                                                                

Nuoc Cham (Vietnamese Dipping Sauce)
Makes 1 cup

2 small cloves garlic, peeled
1 small red chile, seeded and minced
2 tablespoons sugar
2 tablespoons lime or lemon juice
1/4 cup rice vinegar
1/4 cup fish sauce (nuoc mam: see cook's notes)
1/4 cup water

Combine all ingredients in blender or food processor and process
30 seconds. Cover until ready to serve.

Serve at room temperature. Use as a dipping sauce for Goi Cuon or
other Asian salad rolls.
                                                                                

Nuoc Leo (Vietnamese Peanut Sauce)
Makes 1 cup

1 tablespoon peanut oil
2 garlic cloves, minced
1 teaspoon hot chile paste (see cook's notes)
2 tablespoons tomato paste
1/2 cup chicken broth or water
1/2 teaspoon sugar
1 tablespoon peanut butter
1/4 cup hoisin sauce (see cook's notes)
1/4 cup roasted peanuts, ground
1 fresh small red chile, seeded and thinly sliced

In small saucepan, heat oil over medium heat. Saute garlic, chile
paste and tomato paste until garlic is golden, about 30 seconds.
Add broth, sugar, peanut butter and hoisin and whisk until smooth.
Bring to boil, reduce heat and simmer 3 minutes.

Serve warm or at room temperature. Before serving, garnish with
ground peanuts and sliced chiles.

Printable version: spring-rolls01.txt.