Yup, it’s the little things in life, and today I’m grateful for Vietnamese Summer Rolls. Gỏi cuốn in the south, nem cuốn in the north, these little bad boys are light, healthy, delicious – and a good excuse to eat peanut sauce!
From Bon Appetit & CookingVietnameseFood.com . . .
Vietnamese dipping sauce
- 1/2 cup fresh lime juice
- 3 tablespoons fish sauce (such as nam pla or nuoc nam)
- 3 tablespoons sugar
- 2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced
1/2 cup fresh ground Natural Peanut Butter
1 tablespoon granulated Sugar
4 tablespoons homemade Hoisin Sauce
1 tablespoon homemade Sweet Soy Sauce
1 small Garlic clove, mashed to a paste
2 teaspoons homemade Chili-Garlic Paste
1 tablespoon dark Sesame Oil
2 small Limes, juice
Water (thin to desired texture)
- 4 ounces bean thread noodles (cellophane or transparent noodles)
- 12 8″-9″ rice paper rounds
- 18 cooked medium shrimp (about 10 ounces), peeled, deveined, halved lengthwise (or tofu, seitan, pork, lemongrass beef, etc.)
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves plus 1 tablespoon chopped, optional
- 1 cup daikon sprouts, optional
- 1 cup English hothouse cucumber, cut into thin matchstick-size pieces
- 1 cup carrot, cut into matchstick-size pieces, optional
- 12 small green or red lettuce leaves
Mix all ingredients in a medium bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.
Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.
Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange 3 shrimp halves across center of round. Top with some leaves of each herb, then daikon sprouts (if using), cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls. DO AHEAD Can be made 1 hour ahead. Cover with a damp kitchen towel and refrigerate.
To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.