Recipe: Vietnamese Summer Rolls with Southeast Asian Peanut Dipping Sauce (Joy of Cooking)

VIETNAMESE SUMMER ROLLS WITH
SOUTHEAST ASIAN PEANUT DIPPING SAUCE

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.

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
Makes about 1 2/3 cups

A simple spicy sauce.

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
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roasted peanuts (optional)

Remove from the heat and stir in, if desired:
1 tablespoon finely chopped fresh mint leaves

Serve warm or at room temperature.

This sauce will keep, covered and refrigerated, for up to 1 week.

Makes 4 to 6 appetizer servings
Source: Joy of Cooking: All About Party Foods and Drinks by Irma S. Rombauer, et. al