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00Ingredients
For the Spring Rolls:
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2 ounces cellophane noodles
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3 dried Chinese mushrooms
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8 ounces shrimp, shelled, deveined, and chopped
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2 eggs, beaten
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½ cup shredded carrots
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1/4 cup chopped fresh cilantro
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4 green onions, chopped
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3 serrano chiles, stems removed, minced
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3 cloves garlic, minced
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2 tablespoons Vietnamese fish sauce, either nuoc mam or nam pla
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24 sheets rice paper (8 inches in diameter)
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Vegetable oil for frying, peanut preferred
For the Peanut Sauce:
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2 cloves garlic, minced
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2 teaspoons peanut oil
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1 tablespoon tomato paste
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1 tablespoon Vietnamese fish sauce, either nuoc mam or nam pla
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2 teaspoons Asian chili paste
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1/4 cup hoisin sauce
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1 tablespoon smooth peanut butter
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½ teaspoon sugar
Instructions
For the Spring Rolls:
n separate bowls, soak the noodles and mushrooms in warm water for 20 minutes. Drain and cut the noodles into 1-inch lengths and finely mince the mushrooms.
For the filling, combine the rest of the spring roll ingredients and mix well.
Place 4 to 6 cups of hot water in a large bowl. Dip the rice paper, one sheet at a time, in the hot water and then place on a damp dish towel to soften. It only takes 10 to 15 seconds to become workable.
To assemble: Fold over 1/3 of the rice paper. Place a few tablespoons of the filling in the middle of the folded portion. Fold the left side over to enclose the filling, then fold over the right side. Roll up to enclose the filling completely.
Pour the oil in a pan to a depth of 2 inches and heat to 325 degrees. Fry the spring rolls, a couple at a time, for 10 minutes or until browned. Remove and drain.
Serve with the peanut sauce for dipping.
For the Peanut Sauce:
To make the sauce: sauté the garlic in the oil until browned. Add the tomato, fish sauce, and chili paste and sauté for an additional 2 minutes. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 2 to 3 minutes. Thin with water or chicken broth if necessary.
| Servings |
| 24 rolls |
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These Vietnamese rolls resemble Chinese egg rolls, but use rice paper instead of won ton wrappers, which produces a much more delicate product. Handling rice paper for the wrapping is easy if you use only a couple of sheets at a time and keep the rest covered with a damp towel to keep them moist. These rolls can be prepared in advance: reheat in a 350 degree oven until crisp, about 20 minutes.
IngredientsFor the Spring Rolls:
For the Peanut Sauce:
InstructionsFor the Spring Rolls: n separate bowls, soak the noodles and mushrooms in warm water for 20 minutes. Drain and cut the noodles into 1-inch lengths and finely mince the mushrooms. For the filling, combine the rest of the spring roll ingredients and mix well. Place 4 to 6 cups of hot water in a large bowl. Dip the rice paper, one sheet at a time, in the hot water and then place on a damp dish towel to soften. It only takes 10 to 15 seconds to become workable. To assemble: Fold over 1/3 of the rice paper. Place a few tablespoons of the filling in the middle of the folded portion. Fold the left side over to enclose the filling, then fold over the right side. Roll up to enclose the filling completely. Pour the oil in a pan to a depth of 2 inches and heat to 325 degrees. Fry the spring rolls, a couple at a time, for 10 minutes or until browned. Remove and drain. Serve with the peanut sauce for dipping.
For the Peanut Sauce: To make the sauce: sauté the garlic in the oil until browned. Add the tomato, fish sauce, and chili paste and sauté for an additional 2 minutes. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 2 to 3 minutes. Thin with water or chicken broth if necessary.
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