Recipe Archives->Asian Sea->Spring Rolls 04

Fresh Spring Rolls with Spicy Dipping Sauce Goi Cuon
Makes 8.

6 Chinese dried mushrooms
1 thin rice stick noodles, (50 g)
250 g asparagus
8 22-cm round rice paper sheets
1 small green cucumber, (130g)
2 tablespoons fresh mint leaves
1/4 cup (50g) bamboo shoots, drained, sliced
2 tablespoons chopped unsalted roasted peanuts
1 small carrot, (70g) grated
1 1/4 cups (100g) finely shredded cabbage
8 garlic chives

1 tablespoon rice vinegar
60 ml lime juice, (1/4 cup)
1 clove garlic, crushed
1 tablespoon sugar
60 ml fish sauce, (1/4 cup)
2 small fresh red chillies, seeded, sliced or chopped

Place mushrooms in heatproof bowl, cover with boiling water, stand
20 minutes. Drain mushrooms, discard stems, finely chop caps. Place
noodles in heat-proof bowl, cover with boiling water, stand 20
minutes. Drain noodles, cut into 8 portions.

Boil, steam or microwave asparagus until just tender, drain, rinse
under cold water; drain, cut in half lengthways. Place each sheet
of rice paper individually into a bowl of warm water for about 1
minute or until softened; gently lift from water, place on board.

Cut cucumber in half lengthways, remove seeds, cut each half into
4 pieces.  Top each sheet of rice paper with several mint leaves,
asparagus, cucumber, mushrooms, bamboo shoots, peanuts, carrot,
cabbage and noodles. Fold bottom half of rice paper up, fold in
sides, roil over to enclose filling. Top each with a garlic chive
extending about 5cm beyond the edge, roll up to enclose chives,

Spicy dipping sauce: Combine vinegar, juice, garlic, sugar and salt
in jug; stand 15 minutes. Strain sauce; discard garlic, stir in
chillies.

Printable version: spring-rolls04.txt.