Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce

Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce

One of my favorites, this recipe in only discovered recently. It is marinated ground beef (and sometimes pork) wrapped in grape leaves and charbroiled. My favorite part of this recipe is that the leaves are charred; it adds a certain flavor and texture that cannot be replicated. So if you can get to a charcoal grill for this one, I think it would make a he difference on your end product. Travel to Vietnam

3 ounces vietnamese cellophane noodles, cooked according to pkg. directions
2 cups bean sprouts
2 carrots, thinly sliced
1 large beet, thinly sliced
1 fresh red chili pepper, cut into circles
1⁄4 cup fresh cilantro, chopped
3⁄4 cup salted peanuts, chopped
2 teaspoons sesame oil
1 lime, juice of
sea salt & freshly ground black pepper, to taste
1 teaspoon sugar
20 (8 inch) round rice paper sheets
20 cooked medium shrimp, tails off, halved lengthwise
40 mint leaves
Sweet Chili Dipping Sauce

1⁄4 cup rice wine vinegar
2 tablespoons fish sauce
1⁄4 cup hot water
2 tablespoons sugar
1 lime, juice of
1 teaspoon garlic, minced
1 teaspoon sambal oelek (red chili paste)
2 tablespoons grated carrots
2 tablespoons grated daikon radishes
1. Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
2. In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
3. One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don’t soak them any longer than 10 seconds.).
4. To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
5. Lay 2 pieces of shrimp on top, then tuck and roll it over again.
6. Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
7. To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
8. Serve the shrimp rolls with the sweet chili dipping sauce.

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