ASIAN SPRING ROLLS WITH DIPPING SAUCE

ASIAN SPRING ROLLS WITH DIPPING SAUCE image

Yield 8 rolls

Number Of Ingredients 23

2 oz rice vermicelli
1 t sesame oil
1/2 c sliced mushrooms
2/3 c grated carrots
1 red bell pepper, sliced in long thin strips
Juice of one lime
2 t soy
1 T rice vinegar
3 green onions, sliced
1/4 c minced cilantro
1/4 c mint minced
8 (8 1/2 in)round rice papers
8 baby corn cobs
Chopped roasted peanuts for opt garnish
Dipping Sauce
1 clove minced garlic
1 T sugar
1/4 c hot water
3 T rice vinegar
1 t soy
1 t minced fresh ginger
1/2 t red chili sauce
Juice of 1 lime

Steps:

Place rice vermicelli in a deep bowl and cover with hot water. Let stand for 10 minutes. Rinse with cold water and drain well on paper towels. Saute mushrooms, carrots and red pepper in sesame oil until crisp tender. Stir in lime juice, soy and rice vinegar. Simmer until most of the liqied has evaporated. Stir in green onions, cilantro and mint. Gently fold in vermicelli. Fill pie place with warm water. Work with one rice paper at a time and submerge it in water for 30 sec. Place rice paper on a dry, flat surface to fill. Fill with 1/8 of the vegetable mixture.Place 1 corn cob down center. Fold bottom and topr of wrapper over filling. ROll and tuck lightly. Place on plate and cover with a damp towel. Dipping sauce Whisk all and let stand 10 min. Serve with rolls.