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Summery
Vietnamese Salad Rolls
Think
of these as egg rolls, but much tastier and healthier than
regular egg rolls. They're great party food and make
a wonderful light lunch entrée when you want to really
impress your guests. The rolls aren't especially
quick to prepare, since you should also make Ginger-Lime
Dipping Sauce to serve with them, but they're well
worth your efforts.
Serves
4
Ingredients
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| 1/4 |
pound
rice-stick noodles |
| 1/2 |
pound
shrimp, peeled and deveined |
| 2 |
cups
shredded carrots |
| 2 |
cups
shredded napa cabbage |
| 1 |
small
cucumber, peeled, seeded, and grated |
| 1/2 |
cup
loosely packed, coarsely chopped fresh basil |
| 1/2 |
cup
loosely packed, coarsely chopped fresh cilantro |
| 1 |
12-ounce
package Vietnamese rice paper wrappers |
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Place
rice noodles in a large pot of boiling water and stir.
Add shrimp. Cook until noodles are al dente and shrimp
are just cooked, 3 to 4 minutes. Drain and rinse.
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When
shrimp are cool, pick out and cut into small pieces.
Place noodles, shrimp, carrots, cabbage, cucumber, basil,
and cilantro in a salad bowl. Toss to combine.
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To prepare rice paper wrappers, fill a large pan or
bowl with hot tap water. Dip 1 rice paper wrapper into
water, lift out, and drain briefly. Set on a work surface.
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To
assemble salad rolls, place 1/2 cup filling in center
of each wrapper. Press down on filling, fold bottom
of each wrapper over filling, then fold in sides;
roll up tightly. Press edges to seal; if rice paper
is too dry to form a proper seal, moisten unsealed
edges with a little water. Set rolls on a platter
and cover with a damp towel.
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To
serve, cut rolls in half crosswise and stand pieces
upright. Dip in Ginger Lime Dipping Sauce.
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| Ginger-Lime
Dipping Sauce |
| Yield:
1/2 cup |
| 1/2 |
cup
fish sauce |
| 1/2 |
cup
fresh lime juice |
| 2 |
tablespoons
light brown sugar |
| 1 |
garlic
clove, minced |
| 1 |
tablespoon
minced fresh ginger |
| 1/2 |
teaspoon
Vietnamese chili paste |
| 1/2 |
cup
loosely packed, roughly chopped cilantro leaves |
| 1/2 |
cup
loosely packed, roughly chopped basil leaves |
| 1/2 |
cup
loosely packed, roughly chopped mint leaves |
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Whisk
together all ingredients in small non-reactive bowl.
Taste and adjust seasonings.
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