Photo © Christine Elise McCarthy 2012
Vietnamese Fresh Salad Rolls
- 1 package clear edible rice spring roll sheets (http://www.amazon.com/Spring-wrappers-paper-Erawan-brand/dp/B000F3NQKS)
- 1/2 lb cooked shrimp – peeled, deveined & cut in half. Omit these or use a flavored tofu instead if you do not eat shrimp. Cooked, sliced pork works, too.
- 1 bunch cilanto – fresh
- 1 bunch mint – fresh (Thai sweet basil is nice, too, if you can find it)
- 1 head butter lettuce, washed and separated into leaves – ribs removed
- 2 carrots, peeled & cut into very thin matchsticks
- 1 cucumber, peeled and cut into very thin strips
- 1 package vermicelli rice noodles, prepared according to package directions
1 Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
2 On one edge, lay a small handful of noodles,a row of shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber & carrot strips – being careful not to overstuff the wrapper.
3 Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You can BUY a spicy peanut sauce in a jar or can at most Asian markets or online (for example – http://www.lynmarket.com/proddetail.asp?prod=011152198903). They are usually quite good, but, if you are feeling motivated –
Spicy Peanut Sauce Dipping Sauce
- 1/2 cup of peanut butter – smooth or chunky
- 1/8 cup soy sauce – low sodium, if possible
- 2 teaspoons sambal oelek (http://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC)
- 1/4 cup of coconut milk, unsweetened
- 1 1/2 tablespoons of brown sugar
- 1 lime, juiced
- 1/8 – 1/4 cup of hot water
- Sriracha to taste (http://www.iherb.com/Huy-Fong-Foods-Inc-Sriracha-Hot-Chili-Sauce-17-oz-482-g/33415?utm_source=shc&utm_medium=c&ppnshpng)
- cilantro for garnish
- Using a food processor or blender, combine the peanut butter, soy sauce, sambal oelek, brown sugar, lime juice and coconut milk and puree to combine all ingredients.
- Pour the hot water slowly into the blender or processor, starting with 1/4 cup and adding more to thin-out the sauce if needed.
- Serve the peanut sauce into a community serving bowl – or individual bowls (as you prefer)
- Garnish with a squeeze of sriracha (it will mix into the peanut sauce so use more or less – depending on your tolerance for spicy food) and a sprig of cilantro