Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: Spicy Dipping Sauce; 1/3 cup lime juice; 1/2 cup water; 3 tablespoons Nuam Moc (fish sauce); 1/3 cup sugar; 1 teaspoon grated gingeroot; 1 clove fine minced garlic; chili paste or hot red pepper flakes to taste (optional); 12 chopped salted peanuts; 3 tablespoons low sodium tamari sauce; Filling and Rolls; 8 large cooked shrimp, sliced in half the long way; 8 cilantro sprigs; 1 carrot, in fine julienne strips 2-3 inch long; 1 small cucumber in long julienne strips; 4 scallions in fine julienne strips; 1 avocado in fine julienne strips; 1 cup enoki mushrooms separated; 1 packet round rice papers; 1/4 pound rice noodles, cooked and rinsed and drained and set aside

20 ingredients

2 steps

Ingredients

Spicy Dipping Sauce
1/3 cup lime juice
1/2 cup water
3 tablespoons Nuam Moc (fish sauce)
1/3 cup sugar
1 teaspoon grated gingeroot
1 clove fine minced garlic
chili paste or hot red pepper flakes to taste (optional)
12 chopped salted peanuts
3 tablespoons low sodium tamari sauce
Filling and Rolls
8 large cooked shrimp, sliced in half the long way
8 cilantro sprigs
1 carrot, in fine julienne strips 2-3 inch long
1 small cucumber in long julienne strips
4 scallions in fine julienne strips
1 avocado in fine julienne strips
1 cup enoki mushrooms separated
1 packet round rice papers
1/4 pound rice noodles, cooked and rinsed and drained and set aside

Directions

1

Place everything into a jar w/lid on and shake vigorously. Taste and add more sugar if needed. Set aside to mellow for 20-30 minutes at room temp while preparing the rest of the recipe. Serve a small amount in indvidual dipping bowls.
2

Have a shallow dish with warm water for soaking the rice paper one at a time. Once softened in water it is pliable for rolling. Don't overfill the rolls as the paper will break it is so delicate. Have all ingerdients at hand and ready to assemble before beginning. Soak one rice paper just a moment until soft. 1.On the bottom third of the rice-paper round, make a small pile of rice noodles, a few shreds of scallion, half a shrimp, some avocado, cucumber, carrot, and a leaf of cilantro, another shrimp half on top with a few enoki. 2. Roll up the round over the filling, taking it halfway up the uncovered portion of rice paper. Now fold in the side flaps and continue rolling until you have a tight cylinder. Put on a plate and keep covered with a damp cloth. Continue until you make 8 or as many as you like. 4. Serve garnished with sprigs of cilantro and with individual bowls of dipping sauce