Spring Rolls CI

By mariannefeldman

SOUTHEAST ASIAN-STYLE SPRING ROLLS
cooksillustrated.com
Makes 8 Spring Rolls. Published January 1, 2002.

WHY THIS RECIPE WORKS:
We set out to develop an easy-to-make spring roll recipe packed with fresh, bright flavors and accompanied by a spicy, not-too-sweet peanut sauce for dipping. We found that we needed to soak the spring roll wrappers in room-temperature water for only 10 seconds; marinating the noodle and vegetable filling ingredients gave our spring roll recipe superior flavor; and we eliminated sugar from the peanut sauce, which can be cloying.

If you can’t find Thai basil, do not substitute regular basil; its flavor is too gentle to stand up to the other, more assertive flavors in the filling. Mint makes a better substitute. If you are unable to obtain fish sauce, substitute an equal amount of rice vinegar plus 1/4 teaspoon salt. Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.


INGREDIENTS
1teaspoon granulated sugar
1 1/2tablespoons fermented fish sauce such as nuoc mam
2 1/2tablespoons lime juice
1teaspoon table salt
3ounces rice vermicelli
1 large carrot , peeled and grated on large holes of box grater (about 1/2 cup)
1/3cup chopped unsalted roasted peanuts
1 medium jalapeño chile or 2 Thai chiles, stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
1 large cucumber (about 12 ounces), peeled and cut per illustration below
4leaves red leaf lettuce or Boston lettuce, halved lengthwise
8 round rice paper wrappers (8 inches in diameter)
1/2cup loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn int 1/2-inch pieces
1/2cup fresh cilantro leaves , loosely packed
INSTRUCTIONS
1. Combine sugar, fish sauce, and lime juice in small bowl; set aside.

2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles and set aside.

3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.

4. Place lettuce on platter. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll.

STEP-BY-STEP
Slicing the Cucumber


1. Cut peeled cucumber in half crosswise. Cut 1/4-inch planks from outermost part of each cucumber half, leaving seeds behind.


2. Cut each plank into five 1/8-inch strips. You should have about 40 strips of cucumber.

STEP-BY-STEP
Assembling the Spring Rolls


1. Lay herbs and cucumber on wrapper, followed by carrot mixture and noodles.


2. Fold up bottom 2-inch border of wrapper over filling.


3. Fold left, then right edge of wrapper over filling.


4. Roll filling to top edge of wrapper to form tight cylinder.

Ingredients

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Preparation

Step 1

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