Rice Paper Rolls with Vietnamese Dipping SaucePosted: Updated:
Rice paper rolls:
½ chopped basil
½ cup chopped mint
½ cup chopped cilantro
1 cup chopped romaine lettuce
8 ounces (about 2 cups) cooked vermicelli noodles
1 tablespoon soy sauce
16 slices of cooked chicken or pork
12 large cooked shrimp, shelled and cut in half lengthwise
24 garlic or other chives, each about 8 inches long
8 sheets rice paper
Vietnamese dipping sauce:
2 tablespoons fresh lime juice
2 tablespoons sugar
1 tablespoon light fish sauce
1 tablespoon water
1 garlic clove, finely chopped
1 hot red chile, thinly sliced
Rice paper rolls: In a medium bowl, mix together the basil, mint, cilantro, and lettuce; set aside. In another medium bowl, toss the vermicelli noodles with the soy sauce; set aside.
Fill a large bowl with warm water. Dip a piece of rice paper quickly into the water and place it on a flat surface. Place about ½ cup of the mixed herbs at the edge of the paper closest to you. Place about ¼ cup of the noodles on top of the herbs. Lay two slices of pork next to the herbs and then 3 slices of shrimp, pink side down. Roll the rice paper over from the edge until you reach the shrimp and then fold in the sides. Place 3 garlic chives on the right hand side and continue rolling up. Place the completed roll on a plate and cover with a damp towel. Repeat with the remaining ingredients to make 7 more rice paper rolls.
Sauce: Mix lime juice and sugar together in a medium bowl. Stir in the fish sauce, water, garlic and chile.
Serve the rice paper rolls with the dipping sauce.