SPRING ROLLS WITH SWEET-TART DIPPING SAUCE

Serves: 4

Print

With ImageWithout Image

SPRING ROLLS WITH SWEET-TART DIPPING SAUCE

Ready in: 30 MinTotal time: 30 Min

Ingredients

• 1/4 pound vermicelli rice noodles, soaked and drained
• 1/2 pound barbequed pork, lean beef or chicken, thinly sliced
• 1/2 pound cooked shrimp, halved lengthwise
• 12 butter lettuce leaves
• 1 cup shredded carrots
• 1 bunch of fresh mint, leaves removed
• 1 bunch of fresh basil, leaves removed
• 20 rice paper rounds (6 to 7-inch diameter)
• SWEET-TART DIPPING SAUCE
• 1/2 cup water
• 3 tablespoons Vietnamese or Thai fish sauce (called nuoc mam)
• 1/3 cup fresh lime juice
• 1/3 cup sugar
• 1 large clove garlic, minced
• Chile paste or hot red pepper flakes

Instructions

1. Place ingredients within easy reach of everyone at the table. Moisten the rice paper by rubbing with water. Let stand a few moments until softened.
2. On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.
3. Roll up the rice paper over the filling until you have a tight cylinder.
4. DIPPING SAUCE
5. Combine the ingredients in a screw-top jar and shake. Taste for sweet-tart balance, adding more lime or sugar as needed.

Did you make this recipe?

Tag @chefjamiegwen on instagram and hashtag it # chefjamiegwen