Rolling the rice wrappers can be tricky in the beginning.
- 12 rice paper wrappers, large, round
- 6 fresh shiitake mushrooms
- 1 tbs sesame oil
- 2 carrots julienned
- 4 oz rice noodles
- 4 green onions sliced fine
- 1 cp bean sprouts
- 1/4 cp mint leaves
- 1/4 cp cilantro leaves
- 12 boston lettuce leaves or green leaf lettuce leaves
- Spicy peanut dipping sauce:
- 1/4 cp rice vinegar
- 1 tbs soy sauce
- 1 tbs fish sauce
- 2 tbs water
- 2 cloves garlic, finely minced
- 1-2 tsp chilli paste
- 1 tps sugar
- 1 tbs roasted peanuts, chopped
- 1 tbs fresh cilantro, finely chopped
Clean the mushrooms and remove and discard the stems. Slice mushroom caps into thin strips. Sauti in sesame oil until tender. Set aside to cool.
Blanch carrots in boiling water for 45 sec. Refresh under cold water and drain well. Set aside.
Cook the rice noodles in pot of boiling salted water for about 2 minutes. Drain, rinse with cold water and drain well. Set aside.
In a large shallow dish of warm water soak the rice paper wrappers (one at a time) for about 45 sec. and remove from water and place on clean dry work surface.
Place one lettuce leaf over the surface of the rice paper. On the bottom half of the roll, place approx 4 tbs of the noodles, 1 tbs each of bean sprouts and carrots and several mushroom strips. Sprinkle with the green onions, cilantro, and mint leaves.
Fold the bottom of the rice paper over the vegetables. Tuck in the sides and continue to roll (like making cabbage rolls). This should form a tight cylinder.
Repeat with remaining ingredients.
Place on large plate covered with damp towel and plastic wrap. Refrigerate until ready to serve.
To serve, cut in half on diagonal for appealing presentation
Combine all ingredients except cilantro into bowl. Refrigerate until ready to use. Sprinkle cilantro over just before serving.
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Source: Fare With a Flair
Submitted By: Titus Rossi
Vietnamese Spring Rolls