Nuoc Cham Spring Roll Sauce Recipes

Steps:

• Prepare the rice vermicelli according to the package directions. Drain well and set aside.
• Meanwhile, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice and cold water. Boil the shrimp until bright pink, opaque and just cooked, about 1 1/2 minutes. Drain and transfer to the ice bath. Once cool, slice each shrimp in half lengthwise, pat dry and refrigerate until ready to use.
• Make the nuoc cham by whisking together the lime juice, 1/4 cup water, sugar, fish sauce, garlic and chile in a medium bowl. Set aside.
• To assemble the summer rolls, line a baking sheet with parchment paper. Fill a large skillet with cold water.
• Working one a time, soak a rice paper wrapper in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board. Line up 3 shrimp halves, pink-side down, in the bottom third of the wrapper. Layer with some scallions, carrots, cucumbers, mint, cilantro and basil. Top with a scant 1/4 cup vermicelli and sprinkle with about 1 teaspoon of the peanuts. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down. Repeat with the remaining wrappers and filling ingredients, making sure the rolls are not touching on the baking sheet.
• Cover the finished summer rolls with plastic wrap and refrigerate until ready to serve. Store any remaining vermicelli in an airtight container in the refrigerator.
• Serve the summer rolls with the nuoc cham on the side for dipping.

Steps:

• Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Steps:

• In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.

Steps:

• For the Spring Rolls.
• In a bowl with warm water soak the rice noodles until soft, approximately five minutes.
• Drain and mix with the carrot, spring onion, bean shoots.
• garlic and mint.
• On a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle.
• Roll the whole thing up, so that it looks like a fat sausage.
• Using a little water, moisten the edges to seal, also folding over the ends.
• Repeat.
• Heat oil in a dep frying pan (make sure the is quite a bit of room between the oil and the top of the pan as it will bubble up when you put the spring rolls in).
• Fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown.
• Drain of excess fat on kitchen paper.
• Serve hot with dipping sauce.
• For the Dipping Sauce.
• Put the Soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil.
• The sugar should dissolve if you stir it well before the sauce boils.
• Remove from heat and leave to cool.
• Once cool add all the other ingredients and leave for at least an hour to infuse before serving.

Steps:

• Using a mortar and pestle, mash garlic and cayenne peppers together with the powdered sugar.
• Add fish sauce, water and lime (or lemon) and mix well.
• This recipe can easily be doubled.
• Add finely shredded carrot and thinly sliced cilantro and green onion for garnish.

Steps:

• In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
• Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.