Southeast Asian-Style Spring Rolls

[kirra]

Southeast Asian-Style Spring Rolls

Ingredients:

1 teaspoon granulated sugar
1 1/2 tablespoons fermented fish sauce such as nuoc mam
2 1/2 tablespoons lime juice
1 teaspoon table salt
3 ounces rice vermicelli
1 large carrot , peeled and grated on large holes of box grater (about 1/2 cup)
1/3 cup chopped unsalted roasted peanuts
1 medium jalapeño chile or 2 Thai chiles, stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
1 large cucumber (about 12 ounces), peeled and cut per illustration below
4 leaves red leaf lettuce or Boston lettuce, halved lengthwise
8 round rice paper wrappers (8 inches in diameter)
1/2 cup loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn int 1/2-inch pieces
1/2 cup fresh cilantro leaves , loosely packed

Preparation:

Combine sugar, fish sauce, and lime juice in small bowl; set aside.

Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles and set aside.

Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.

Place lettuce on platter. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll.



Hoisin Sesame Dipping Sauce

Ingredients:

2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 inch piece fresh ginger , minced (about 2 tablespoons)
2 medium cloves garlic , minced
2 tablespoons chopped fresh cilantro leaves

Preparation:

Mix hoisin sauce, rice vinegar, sesame oil, soy sauce, and 2 tablespoons water in small bowl; set aside. Heat vegetable oil in small saucepan over medium heat; sauté ginger and garlic until fragrant but not browned, about 30 seconds. Stir in hoisin mixture; cook until flavors meld, about 2 to 3 minutes. Off heat, stir in cilantro. Serve warm or at room temperature.