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Summer Rolls with Sweet Chili Dipping Sauce Recipe

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This recipe for Summer Rolls with Sweet Chili Dipping Sauce, by , is from The Lathon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Lathon
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chile cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 (8-inch) round rice paper wrappers
40 mint leaves

Directions:
Directions:
Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.

Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, and then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.

To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable 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. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
Keith Lathon

Personal Notes:
Personal Notes:
Sweet Chili Sipping Sauce



1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.

Yield: 1 cup


 

 

 

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