SPRING ROLLS with SWEET-TART DIPPING SAUCE

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Authors Thoughts

I love the family-style approach to this make-your-own Spring Roll Party!
 SPRING ROLLS with SWEET-TART DIPPING SAUCE

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 fresh mint, leaves removed
  • 1 bunch 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

Directions

  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.
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