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Recipe Adapted from Weldon Owens, Far East Cafe
Servings: 12 |
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This variation on the traditional
Vietnamese spring roll is refreshing, healthful and
herbaceous. Vegetables, herbs and meats are wrapped in rice
paper and eaten dipped in a blend of fish sauce and lime
juice. |
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Ingredients
Fish
and Lime Dipping Sauce
For Filling:
4 ounces dried thin rice stick noodles
Boiling water, as needed
¾ pound boneless pork loin, in one piece
12 large shrimp, peeled and deveined
For Assembly:
12 dried large rice paper rounds, each 8½ inches in diameter
12 large red-leaf lettuce leaves or other soft, pliable
lettuce, stiff stems discarded
1 large carrot, peeled and finely julienned, then tossed
with 1 teaspoon sugar until softened, about 10 minutes
1 small English (hothouse) cucumber, peeled and finely
julienned
12 fresh mint sprigs
12 fresh cilantro sprigs, plus extra leaves for filling
1 tablespoon coarsely chopped dry-roasted peanuts
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Cooking Method
Prepare the dipping sauce; set aside.
FOR FILLING:
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Place the noodles in a bowl, and add boiling water to
cover.
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Let stand for 1 minute.
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Drain, rinse with cold water,
drain again and set aside.
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Place the pork in a saucepan, add water
to cover and salt to taste.
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Bring to a boil.
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Cover, reduce
the heat to medium-low and simmer until opaque throughout, about 20
minutes.
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Drain and let cool.
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Cut across the grain into very
thin slices about 2 inches long and 1/2 inch wide.
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Set aside.
Bring a saucepan three-fourths full of water to a boil.
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Add salt
to taste and the shrimp.
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Boil until they curl slightly and are
opaque throughout, 1-2 minutes.
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Drain and rinse with cold water.
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Cut each shrimp in half lengthwise, pat dry and set aside.
Assembly Instructions Below...
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You’ll need a large
bowl or pan, big enough to accommodate the rice paper round.
Fill with warm water, and soak one wrapper for around a minute
or so, until it’s soft and pliable.
 
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Lay the wrapper on a
plate or other flat surface. You’ll be placing your ingredients
in the bottom half of the wrapper – if this is your first time
making spring rolls, it’s a good idea to start with smaller
quantities.
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Begin with a small
handful of lettuce in the bottom third of the wrapper, and add
an approximately equal amount of rice noodle. Top with a neat
row of cucumbers and another neat row of carrots. Lay a row of
shrimp close to the middle of the wrapper, pink side down.
Sprinkle with some of the herb mixture.
 
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Fold up the bottom,
then the two sides; continue rolling up, keeping the wrapper
firmly around the ingredients to get a good roll, but being
careful not to tug too tightly so as to avoid tearing the
wrapper. Place the roll seam side down.
  
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Continue making the
rolls. Unfortunately, the rolls don’t keep well, so serve them
straight away*, with plenty of dipping sauce. If you’re serving
them as an appetizer, you can cut the rolls in half using a
sharp knife.
*If you
absolutely must make them ahead of time, place them in an airtight
container lined with damp towel and store at cool room temperature,
not in the fridge. These will keep for an hour or two.
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