I promised this recipe would be posted last week but due to a cold I found I was making more typo’s than you probably deserved. That is when I decided to wait until my head was clearer and my eyes didn’t feel like they were going to come out of the sockets. Believe me it is worth the wait!
The rolls are called different names so don’t let the title of the blog confuse you. The basic premise of the roll is they are not baked or fried and use a round rice paper for the wrapper. These rolls are stuffed with fresh vegetables, rice stick noodles and meat. The rolls are served with a variety of tasty dipping sauces like Peanut Hoisin Sauce, Spicy Sweet Chile Sauce or my favorite Apricot Samba Sauce.. Most grocery stores have an Asian section and you should be able to find everything you need for this recipe. If not and you have an Asian store in your home town, check there also (you will need to take some extra time because it’s always very interesting exploring the Asian store aisles).
If you have someone with Gluten issues in your family, this recipe will work great. I’m sharing with you exactly the recipe I use when my daughter is having dinner with us. Enjoy! For comments/questions please email me email@example.com
8 oz dried thin rice noodles
16 round rice papers
12 tender lettuce leaves chopped, such as bibb, leaf or endive
3/4 cup cilantro
6 green onions cut into thin strips
12 shelled, deveined cooked large shrimp
1 large carrot sliced into thin strips
1 yellow or red sweet pepper sliced into thin strips
Prepare noodles according to the package directions, Drain and cut in half, leave in bowl and cover so they don’t dry out.
Set up a rolling station on a cutting board. I use a pie plate of very warm water right by my rolling station to soften the rice paper.
Slide 1 rice paper sheet into the warm water, leave in the water for only 3 seconds!. Have a paper towel handy to keep your workspace dry. Place the rice paper on your work surface, let it soften 1-2 minutes. It will be a little sticky. Place some of the soften noodles in a horizontal long shape at the bottom third of the rice paper. Add a bit of lettuce, cilantro, and the rest of your vegetables. Cut a shrimp in half lengthwise and place on top.
Roll up by lifting the edge closest to you up and over the moisture, carefully tightly tuck in to enclose the ingredients. Fold in sides as though forming an envelope. Roll the wrapper away from you, lightly pressing against filling to create a cylinder. Press seam closed and if you need to use a very scant bit of water to seal the seam. Set the roll on a platter, cover with damp paper towel and repeat.
You will find working with these rice papers a bit tricky at first but just remember to be gentle and it will work fine. After you are finished rolling, cover all the rolls with damp cloth and wrap with plastic wrap and place in frig. Just before serving cut the rolls on a cutting board in half on an angle.
NOTE: The purple you see in my rolls are pickled onions that were given to me. They added an interesting taste to the rolls. Experimenting is a good thing!
Peanut Hoisin Sauce
1/2 cup hoisin sauce
2 Tab. Better n Peanut Butter
2 Tlb. White vinegar
2 Tlb. packed brown sugar
1 Table. soy sauce
1 teaspoon Asian Chile sauce
Whisk all ingredient in a medium bowl. cover and refrigerate. Serve at room temperature.
Chile Dipping Sauce
This is a light sweet spicy sauce that you can have real intense or just mild by how much Asian Chile sauce you add
1 cup sugar
1/2 cup white wine vinegar
1/2 cup water
2 Tlb. minced garlic
1 tsp. salt
1 Tlb. Asian chile sauce or Asian spicy chile sauce
Bring all ingredients except the chile sauce to a boil in a medium sauce pan over medium heat. Stir constantly to dissolve sugar. Reduce heat to medium low and cook for 15 min or until it has reduced down a bit. Remove from heat, add chile sauce. Cool to room temp. Can be stored in frig for a couple of days.