We accept:
 
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 "Northriver" Fresh Spring Rolls |
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- 2 tbsp. dried shrimp (available in Asian food stores), soaked in hot water for 10 minutes
- 2 small red chillies, minced
- 2 tsp. fish sauce (nuoc nam)
- 1 tbsp. lemon juice
- 1 tsp. sugar
- 12 medium shrimp, cooked, peeled and deveined, cut into 4 parts each
- 1 small carrot, cut into strips and strips minced into juliennes 1" long
- 2 green onions, cut into 1/4" pieces
- 2 tbsp. unsalted peanuts, chopped
- 3/4 cup of bean sprouts, soaked in hot water for a few minutes, drained and patted dry on paper towels, cut into spoon-size pieces
- 3/4 cup of rice vermicelli (cellophane) noodles, soaked in warm water for 10 minutes, drained and patted dry on paper towels
- 2 tbsp. chopped fresh coriander
- leaves of fresh boston lettuce, washed, dried, and cut in half, core removed
Dipping sauce:
- 1 tbsp. chopped unsalted peanuts
- 1 tbsp. plain peanut butter
- 1 tsp. sugar
- 1 tbsp. fish sauce (nuoc nam)
- 1 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 1 tsp. minced ginger
- 1 small chili, minced (optional)
Round rice paper sheets
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Dipping sauce:
Mix all ingredients in a small bowl, whisk together until you have a smooth sauce. Set aside.
Filling:
Mix together the first 9 ingredients in a medium bowl. Add the bean sprouts and vermicelli and coriander. Toss together.
Soak one at a time the rice paper rounds in warm water until transparent and easy to handle. Lay flat on a plate. Double up with a second soaked rice paper sheet. Place half a lettuce leaf in center. Add approx. 2 tbsp. of filling on top of each lettuce leaf. Roll the rice paper to form a roll, folding in the ends to close. Place on a plate. Repeat until ingredients have been used up. Serve with dipping sauce.
Serves 4 as an appetizer or 2 as a main meal.
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Bon Appétit !
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Our recipes have been tested in our kitchens.
However, please let us know if you find they do not turn out as expected.
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