Summer Rolls With Sweet Chili Dipping Sauce
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Bean Sprouts1
Sea Salt1 cup
Rice Wine Vinegar2 tbsps
Fish Sauce1 cup
Water (hot)2 tbsps
Sugar1 tsp
Garlic (minced)Directions:
1
Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper
2
Pour 3 cups of hot, not boiling water in a large shallow bowl
3
One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel
4
The rice paper is very delicate, don't soak them any longer or they will break apart
5
Keep them covered while you work to prevent them from drying out and curling
6
To form the rolls, lay a rice paper wrapper on a flat surface
7
Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third
8
Use less filling than you think you should, if you overstuff the wrapper it will tear
9
Carefully fold the bottom of the wrapper up to cover the filling
10
Fold in the left and right sides, then tuck and roll it over once
11
Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar
12
The mint leaves should show through the transparent rice paper
13
Arrange the finished rolls on a platter and cover with a damp towel
14
Sweet Chili Dipping Sauce: In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined
15
Pour into a small bowl and serve with the summer rolls
16
Yield: 1 cup