VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE

Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce image

Categories Sauce Side Lunch Shrimp Spring

Yield makes 20 rolls, makes 1 1/3 cups sauce

Number Of Ingredients 24

Ingredients

3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, thinly sliced
1 large beet, thinly sliced
1 fresh red chile, cut into circles
1/4 cup chopped fresh cilantro
3/4 cup chopped salted peanuts
2 teaspoons sesame oil
Juice of 1 lime
Sea salt and freshly ground black pepper
1 teaspoon sugar
20 (8-inch) round rice paper wrappers
20 cooked medium shrimp, tails off, halved lengthwise
40 mint leaves
Sweet Chili Dipping Sauce
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
Juice of 1 lime
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal
2 tablespoons grated carrot
2 tablespoons grated daikon radish

Steps:

Put the cellophane noodles, vegetables, cilantro, and peanuts in a bowl; toss with the sesame oil and lime juice to give the filling some flavor; season with salt and pepper. In a large shallow bowl, dilute the sugar in 3 cups of hot water and give it a stir. One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place on a 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 noodle 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 pieces of shrimp on top, then tuck and roll it over again. Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up like a tight cigar. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a serving bowl. Add the grated carrot and radish and mix. Serve the shrimp rolls with the sweet chili dipping sauce. These also make a terrific light lunch.