Asian Spring Rolls with Shrimp

By norsegal8

Makes 8 spring rolls
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

• 1 teaspoon granulated sugar
• 1 1/2 tablespoons fermented fish sauce such as nuoc mam
• 2 1/2 tablespoons lime juice from one lime
• 1 teaspoon table salt
• 3 ounces rice vermicelli
• 8 ounces medium shrimp, peeled with tails removed
• 1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
• 1/3 cup chopped unsalted roasted peanuts
• 1 medium jalapeño chile or 2 Thai chillies, stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
• 1 large cucumber (about 12 ounces), peeled and cut according to illustrations below
• 4 leaves red leaf lettuce or Boston lettuce, halved lengthwise
• 8 round rice paper wrappers (8 inches in diameter)
• 1/2 cup loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces
• 1/2 cup fresh cilantro leaves, loosely packed

Details

Servings 8

Preparation

Step 1

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 shrimp. Cook until shrimp are opaque, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl. Stir in 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. When shrimp is cool enough to handle, coarsely chop.

4. 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.

5. 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, below); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Place about 2 tablespoons of the chopped shrimp on top of noodles. 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 dipping sauce, wrapping lettuce around exterior of each roll.