|Vietnamese Fresh Spring Rolls||
1/2 cup sugar
In a small bowl, stir together the sugar, salt and vinegar. Microwave or warm until sugar dissolves. Pour over the carrots and allow to marinate at room temp for 30 minutes. Drain thoroughly and store in refrigerator.
Whisk all ingredients together, store in refrigerator. Fish sauce has a high sodium content, read the label when purchasing. Both it and the sweet chili sauce can be found in Asian markets.
Vietnamese cuisine features delicate
and sophisticated flavors that have been influenced by China to the north,
France to the west and India to the south. They have a long tradition of
wrapping meat and snack mixtures in lettuce leaves, which also leads to
fresh spring rolls that are rolled in rice wrappers – a round, translucent
rice noodle that is soaked in warm water.
Different from egg rolls that are fried, spring rolls highlight fresh ingredients including shrimp or pork, lettuce, cucumbers, cilantro, mint, chives and carrots. They’re essentially an easy to carry fresh herb salad which makes them the perfect snack or what is referred to as a merenda, a meal eaten mid-morning instead of breakfast.
Fresh Spring Rolls
Bring water to a boil in a small stockpot, and boil rice
vermicelli for 2-3 minutes until cooked al dente. Drain and rinse in cold
water and set aside. In a 9-inch pie plate or cake pan, place 2-inches of
hot water. Submerge one rice paper round at a time and soak for 2-3
minutes until soft and pliable. Remove to a wood cutting board and
assemble spring roll starting with a layer of four to five shrimps (pink
side down) then lettuce, cucumber, onions, fresh herbs and carrots.
Fold-in ends of rice paper (optional) and roll tightly. To serve, cut in
half and place on plate with tamari sauce or fish sauce (see right).