COLD THAI SPRING ROLLS WITH VIETNAMESE DIPPING SAUCE

COLD THAI SPRING ROLLS WITH VIETNAMESE DIPPING SAUCE image

Yield 24

Number Of Ingredients 19

Ingredients:
Mango, finely sliced 1
Finely shredded carrot ¾ cup
Finely chopped scallion greens ¼ cup
Rice vinegar 1 tsp (or to taste)
6½-inch rounds of rice paper 12
Fresh coriander leaves ¾ cup
Finely shredded Bibb lettuce ¾ cup
Thai basil ¾ cup
Vermicelli noodles 1 cup
Vietnamese Dipping Sauce
Fish sauce (nam pla) 2 Tbsp
Thinly sliced green onion 2 Tbsp
Fresh lime juice 2 Tbsp
Dried crushed red pepper pinch
Rice vinegar 2 Tbsp
Sesame oil 1 tsp
Brown sugar 2 Tbsp
Garnish: coriander sprigs

Steps:

Method: 1. TOSS carrot with scallion greens, vinegar, and salt and pepper to taste. 2. FILL a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves and Thai basil leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Sprinkle with cut ingredients. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling. 3. TIGHTLY cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled. 4. MIX all dipping sauce ingredients and serve with spring rolls. Just before serving, cut spring rolls in half diagonally with a serrated knife. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with dipping sauce.