|
gỏi cuốn Vietnamese Summer Rolls
These spring rolls are a refreshing change from the usual fried variety, and have become a household favorite.
Fun to make, they are great as a cool summertime appetizer or even dinner!
SAUCE Ingredients:
Mix together:
* 2 limes juiced with pulp (maybe more if they’re small)
* 1/4 cup of fish sauce
* 1/4 cup of sugar mixed into a 1/4 cup of hot water
* 2 t chili paste (Add more for extra heat!)
* 3 cloves of garlic sliced
* 4 - 5 pickled Thai chili peppers sliced & seeded
Prepare a day in advance if possible to let the flavors blend
Salad Roll COLD Ingredients:
* package Rice Spring Roll Skins
* Cooked rice vermicelli
* Fresh mint leaves
* Fresh basil leaves
* Raw bean sprouts
* Red leaf lettuce
* small cooked shrimp (average 2-3 per roll, more if very small)
DIRECTIONS:
Soften Rice Spring Roll Skins in hot water until translucent. Remove from water and place on a cutting board or wooden surface. In a row across the center, place 2-3 shrimp and a handful of the other ingredients, fold the sides in and then roll up just like you would a burrito and dip in the sauce...ENJOY!!!
Recipe courtesy Emily Law, The Wine Merchant
|
