Vietnamese Spring Rolls

I made these for a June shabbat when we were all together in Chestertown when Noa was a wee one. Big hit, and Zach asked for them a few weeks later. I happily obliged.

Once you assemble all the ingredients, which is a bit of a scavenger hunt, these are fun to roll. They make a delicious and beautiful presentation. This is based on https://cookieandkate.com/fresh-spring-rolls-recipe/ , this guy https://www.youtube.com/watch?v=pUO2PuGu9DQ&ab_channel=AGlobalKitchen, and https://natashaskitchen.com/fresh-spring-rolls/ but watch a few videos to get different ideas of the basic techniques.

You'll need about a 12-16 rice paper wrappers, found in the Asian section of big supermarkets. The sauces keep, so you don't have to make the whole package. 

Cook the rice noodles -  just submerge them in boiling water for a few minutes, and drain. While they are cooling, prep your fillings. You can lay them in piles on a tray.

• Herb leaves: basil, mint, or other herbs of choice. Be generous.
• lettuce leaves. I found mini-romaine, which was perfect. Spinach would be good.
• grated carrot, either a bag, or use a cool tool. I actually have one, called a julienne peeler. You can also just slice thin.
• purple cabbage, sliced very thin
• English cucumber, seeded and sliced thin
• avocado, sliced thin, if you have a ripe one
• thin sliced daikon or red radish
• slivered jalapeno if you like more heat
• rice vermicelli or plain rice
• strips of spiced tofu are a good addition to amp up the protein.

We liked having two dipping sauces. Be sure to put dips out in a few smaller bowls.

Peanut Hoisin Sauce:

In a big jar, add

100g or 1/3c hoisin sauce (vegetarian)

30g -  2 T peanut butter

3-5g/1 small clove grated garlic 

3-5g about1/2 T grated ginger

30g or 2 T rice vinegar

5g or 1 t sesame oil

30g or 2 T water

Whisk to combine.

Traditional Fish Sauce from Natasha.

• 1/3 cup water
• 1/4 cup fish sauce
• 1/4 cup sugar, or to taste
• 2 Tbsp lime juice
• 2 tsp rice wine vinegar
• 1 to 2 tsp chili garlic sauce
• 1 garlic clove, grated or minced
• 2 tsp sesame oil
• 1 Tbsp shredded carrot

Combine all ingredients in a small bowl. For serving, pour into a few smaller bowls. This makes a lot.

Assembling:

Rice Paper needs just a quick dip in a curved plate of water. Then move it to a tray, and add the rice noodles and the other ingredients. Try to get some of the pretty herb leaves on what will be the bottom so when you roll each one, you can see them. Best to watch a video.

Do not stack them. They stick to each other! You can leave them at room temperature for an hour or two.

 Figure on folks eating 2 or 3, or even 4, depending on what else you are serving.