Appetizer: Fresh Vietnamese Spring Rolls

Spring Rolls:

4 oz. dried rice vermicelli

3 lg. carrots

1 sm. jicama, about 12 oz. (optional)

20 basil leaves

1 1/2 c. mint leaves, minced

1/2 c. dry roasted peanuts, ground

10 round (14-inch) rice papers

10 round (8-inch) rice papers

Bring a large stockpot of water to a boil.  Boil the rice vermicelli for 1 minute.  Drain the noodles in a fine mesh colander or sieve, and rise them well with cold water.  Meanwhile, peel the carrots and jicama.  Coarsely grate or slice them into very thin julienne strips with a mandolin or by hand.  Assemble the vegetables, herbs, vermicelli, and peanuts around your work area (preferably near the stove).  Boil some water in a large frying pan and remove from heat.  Take one large rice paper, and quickly dip it into the hot water.  Lay it on your work surface.  Dip the small rice paper in the water, and place it in the center of the large paper.  Let the papers sit for a minute to become tacky.  (You may lay out more than one at a time, depending on space available.)  Sprinkle a teaspoon or two of peanuts across the middle of the papers, leaving 2 inches clear on either end.  Spread a large handful of noodles over the peanuts.  Spread a small handful of carrots, jicama, and mint on top of the noodles.  Finally, place two basil leaves at one end of the mound, 1 inch below the outer edge of the rice paper.  Starting from the other end, roll the paper tightly around the stuffing.  Halfway up, fold the sides of the paper towards the center, and continue rolling to the end of the paper.  The basil leaf should be visible at the top of the roll.  Transfer the roll to a plate.  Make the remaining rolls the same way.  (You can refrigerate the rolls for up to 5 hours before serving.  Wrap them tightly with plastic, or seal them in a container.)  Serve the rolls with Cilantro-Chili Dipping Sauce.

Cilantro Chili Dipping Sauce:

1 T. garlic, minced

2 c. cilantro, minced (about 1 bunch)

1/3 c. lime juice (from about 3 limes)

1/2 c. sugar

1/4 c. Thai or Vietnamese fish sauce, or 3/4 tsp. salt

1/4 c. water

1 T. hot chili sauce or 1 tsp. green curry paste

In a large bowl, combine all of the ingredients.  Add a bit more chili sauce if you like.  Store the sauce in a sealed container in the refrigerator.  It keeps for 3 to 4 days.

Recipe Note:  Variation - Pan-fry the rolls in a bit of oil, and serve them hot with the sauce.

Jennifer Miller

From the Kitchens of CMC

Columbus Mennonite Church

2004