I love these fresh and delicious tasting Vietnamese spring rolls. They are time consuming to make but worth it! Beautiful to look at and even better tasting dipped in the spicy sweet sauce that goes with them, I am sure you'll love them as much as I do. The clear wrapper shows what is inside: pale enoki mushrooms, cilantro leaf, pink shrimp and the wavy strands of rice noodles. —kristy49
4 (2 each)
Spicy Dipping Sauce
Nuam Moc (fish sauce)
clove fine minced garlic
chili paste or hot red pepper flakes to taste (optional)
chopped salted peanuts
low sodium tamari sauce
Filling and Rolls
large cooked shrimp, sliced in half the long way
carrot, in fine julienne strips 2-3 inch long
small cucumber in long julienne strips
scallions in fine julienne strips
avocado in fine julienne strips
enoki mushrooms separated
round rice papers
rice noodles, cooked and rinsed and drained and set aside
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.
Filling and Rolls
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