Southeast Asian Style Spring Rolls

If you can’t find Thai basil, do not substitute regular basil; its flavor is too gentle to stand up to the other, more assertive flavors in the filling. Mint makes a better substitute. If you are unable to obtain fish sauce, substitute an equal amount of rice vinegar plus 1/4 teaspoon salt. Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.


1 teaspoon granulated sugar

1 1/2 tablespoons fermented fish sauce, such as nuoc mam

2 1/2 tablespoons lime juice

1 teaspoon table salt

3 ounces rice vermicelli

1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)

1/3 cup unsalted roasted peanuts, chopped

1 medium jalapeño chile, or 2 Thai chiles stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes

1 large cucumber, (about 12 ounces) peeled and cut per illustration below

4 leaves red leaf lettuce, or Boston lettuce halved lengthwise

8 round rice paper wrappers, (8 inches in diameter)

1/2 cup fresh Thai basil leaves or mint leaves, or mint leaves loosely packed, small leaves left whole, medium and large leaves torn int 1/2-inch pieces

1/2 cup fresh cilantro leaves, loosely packed


Directions:


1. Combine sugar, fish sauce, and lime juice 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 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. Place lettuce on platter. 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 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll.



STEP BY STEP: Assembling the Spring Rolls

1. Lay herbs and cucumber on wrapper, followed by carrot mixture and noodles.

2. Fold up bottom 2-inch border of wrapper over filling.

3. Fold left, then right edge of wrapper over filling.

4. Roll filling to top edge of wrapper to form tight cylinder.


STEP BY STEP: Slicing the Cucumber

1. Cut peeled cucumber in half crosswise. Cut 1/4-inch planks from outermost part of each cucumber half, leaving seeds behind.

2. Cut each plank into five 1/8-inch strips. You should have about 40 strips of cucumber.

Notes:


These were really good, use the extra thin wrappers that you can buy in Provo on 300 East and 300 South, I have some of these at my house if you are interested in making these..

You can add shrimp, chicken, or any other vegetables.