Spring Rolls With Nuoc Cham Dipping Sauce Recipes

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:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

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.