- 1/4 pound rice stick noodles
- 1/2 pound peeled and deveined shrimp
- 2 cups shredded carrots
- 2 cups shredded Napa cabbage
- 1/2 cup loosely packed, roughly chopped basil leaves
- 1/2 cup loosely packed, roughly chopped cilantro leaves
- 1 small cucumber, peeled, seeded, and grated
- 1 package Vietnamese rice sheets
- Ginger Lime Dipping Sauce, recipe follows
Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.Ginger Lime Dipping Sauce:
1/2 cup fish sauce
1/2 cup fresh lime juice
2 tablespoons light brown sugar
1 garlic clove, minced
1 tablespoon minced fresh ginger
1/2 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1/2 cup loosely packed, roughly chopped basil leaves
1/2 cup loosely packed, roughly chopped mint leaves
Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.
Recipe courtesy Kathleen Daelemans