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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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southeast asian stlye spring rolls made with rice wafers Ingredients:
1 teaspoon sugar |
1 1/2 tablespoons fish sauce |
2 1/2 tablespoons lime juice |
1/4 teaspoon lime zest |
1 teaspoon table salt |
3 ounces rice vermicelli |
1/2 tablespoon sesame oil, toasted asian variety |
1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup) |
1/3 cup peanuts, roasted unsalted & chopped |
1 medium jalapeno chile or 2 thai chiles, stemmed, seeded, and minced |
1 large cucumber, seeded and cut into 1/4-inch x 3 inch lengths |
8 rice paper sheets, 8 inch round |
1/2 cup fresh cilantro leaves |
1 (3 ounce) package alfalfa sprouts |
Directions:
1. Combine sugar, fish sauce, lime juice and zest in small bowl; set aside.
2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture and sesame oil with noodles and set aside.
3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
4. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper top with 1 tablespoon carrot mixture, arrange about 2 1/2 tablespoons noodles on top of carrot mixture then add 2 tablespoons of sprouts. Wrap spring roll like a burruito(fold up bottom, fold in sides and contiue roling until reaching the top). Cover with second damp kitchen towel; repeat with remaining wrappers and filling.
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