Spring rolls with peanut sauce Andrea Wong

Spring rolls with peanut sauce

Submitted by: Andrea Wong, Program Specialist Agency Administration - Offi ce of Public Affairs & Community Relations

My husband’s family is Vietnamese, and spring rolls always make an appearance at family gatherings: birthdays, baby showers, Thanksgiving, Christmas, and any other celebration in between. I love spring rolls because they are light, packed with veggies, and versatile. It makes me feel less guilty when I lose count of how many I’ve eaten! They can be served as an appetizer or main dish for potlucks, picnics, or interactive, do-it-yourself group meals.

Spring rolls are best eaten immediately, but can be stored for later consumption. If you are serving them within 2 hours, they can stay at room temperature and should be covered with a cool, wet towel. Refrigeration will make the wrappers more rubbery, so if the rolls must be stored until the following day, wrap them individually in plastic wrap and store in an airtight container. Bring the rolls to room temperature for about 30 minutes before eating.

INGREDIENTS

For spring rolls (makes 10):

10 jumbo shrimp, cut lengthwise in half 10 round rice paper wrappers 10 romaine or butter lettuce leaves, thick stem ends removed, cut in half 6 ounces vermicelli (thin rice noodles) 1 cup carrots, shredded 1 cup red cabbage, thinly shredded 1 cup bean sprouts, fresh 20 mint leaves, fresh 1/2 cup cilantro

INSTRUCTIONS

Spring rolls:

1. In a medium saucepan, boil water.

Once the water comes to a boil, add shrimp and cook for 1 to 1 1/2 minutes until shrimp is pink and opaque. 2. Immediately remove the shrimp from the water. Drain, and cool in the refrigerator. 3. Once cool, remove the shell and cut the shrimp lengthwise in half to give two pieces. Set aside. 4. Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions.

Drain and cool with cold water, refrigerate until ready to use. 5. Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper. 6. Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 - 20 seconds.

Remove, shaking off excess water and lay fl at on the dampened cloth.

The paper may still seem stiff, but it will become pliable as you build each roll.

For peanut dipping sauce:

1/2 cup hoisin sauce 1/4 cup peanut butter, smooth 1/4 cup water 1 tablespoon rice vinegar 1 tablespoon peanuts, chopped

7. Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoons of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts. 8. Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern. 9. Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal. 10. Repeat with remaining wrappers.

Store with seam side down. Serve immediately with the peanut dipping sauce.

Peanut Dipping Sauce

1. Combine all sauce ingredients in a medium-sized bowl, whisking until smooth. Add more water if you would like a thinner consistency. 2. Transfer to a serving bowl and sprinkle with chopped peanuts.