Recipes : Summer Rolls with Sweet Chili Dipping Sauce : Food Network

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Summer Rolls with Sweet Chili Dipping Sauce
Recipe courtesy Tyler Florence

Ingredients
3 ounces Vietnamese cellophane noodles, cooked
according to package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chile, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt

20 (8-inch) round rice paper wrappers
40 mint leaves

Directions
Put the cellophane noodles, vegetables, cilantro and
peanuts in a large bowl; toss with sesame oil and lime juice to give the filling
some flavor; season with salt and pepper.

Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time,
immerse the rice paper wrappers in the hot water for 10 seconds to soften, then
place on a slightly damp towel. The rice paper is very delicate, don't soak them
any longer or they will break apart. Keep them covered while you work to prevent
them from drying out and curling.

To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount
of the cellophane and vegetable mixture and lay it across the bottom third. Use
less filling than you think you should, if you overstuff the wrapper it will tear.
Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left
and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then
tuck and roll it over to close the whole thing up like a tight cigar. The mint
leaves should show through the transparent rice paper. Arrange the finished rolls
on a platter and cover with a damp towel.

Ingredients
Sweet Chili Dipping Sauce:

Directions
1/4 cup rice wine vinegar

2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime
juice, garlic, and chili paste until combined. Pour into a small bowl and serve
with the summer rolls.

Yield: 1 cup