Vietnamese Summer Rolls with Southeast Asian Peanut Dipping Sauce
Book Description
A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. Recipes include party favorites for virtually any celebration, from a...
Vietnamese Summer Rolls with Southeast Asian Peanut Dipping Sauce
Recipe from:
Joy of Cooking
by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker Cookbook Heaven at
Recipelink.com
If the rice paper you are using is especially fragile and is tearing, use 2 sheets far each summer roll. Immerse them as directed, then overlap 2 sheets in the middle by 4 inches.
Makes 4 to 6 appetizer servings
Bring to a rapid boil in a medium saucepan:
4 cups water
1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half
Boil until the noodles are just firm to the bite, about 2 minutes. Use tongs or a slotted spoon to remove the noodles to a colander; rinse with cold water.
Add to the still-boiling water:
16 medium shrimp, in their shells
Boil until they turn pink and float to the surface, about 2 minutes. Drain in a colander, refresh with cold water, then peel and cut lengthwise in half. Rinse with cold water to remove the veins and drain on paper towels.
Place the noodles and shrimp on a small baking sheet along with:
4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed
1 large carrot, shredded
1 cup bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
16 chives
Layout and cover with a damp dish towel:
Eight 12-inch round sheets rice paper
Lay a damp dish towel in front of you and have a large bowl of hot water (115 to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it and place on the towel.
Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-eighth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, then with 4 shrimp halves.
Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.
To serve, cut each roll crosswise into 4 even pieces. Serve immediately or the rice paper will toughen up.
SOUTHEAST ASIAN PEANUT DIPPING SAUCE
A simple spicy sauce. (Makes about 1 2/3 cups)
Heat in a small saucepan over medium heat:
2 teaspoons vegetable oil
Add and cool, stirring, for 5 seconds:
4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced
Add and cook, stirring, until thickened, about 4 minutes:
1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
