Spring Rolls

Nem Cuốn

Inspired by:
Quan An Ngon
No 18 Phan Boi Chau Street, Hoan Kiem, Hanoi

Yields 6-8 Spring Rolls

Peanut Sauce

½ c peanut butter, creamy
2 t honey
2 t soy sauce, low sodium
2 t rice vinegar
2 cloves garlic, minced
1 1-inch piece ginger root, grated
1 t toasted sesame oil
1 t lime juice, fresh
water, as needed

Spring Rolls

2 oz rice noodles (vermicelli), dried
⅓ c scallions, thinly sliced
⅓ c cilantro, coarsely chopped
⅓ c mint, coarsely chopped
1 carrot, medium, julienned
2 cucumbers, medium, julienned
12-16 rice paper wrappers
2 c mixed greens
2 c bean sprouts
8 oz shrimp, 16/20, cooked, peeled,
deveined

For Peanut Sauce

Whisk together all ingredients until mixed thoroughly. Add water to desired
consistency, if needed.Place sauce in serving bowl(s). Set aside.Garnish with
julienned carrots (optional).

For Spring Rolls

Prepare rice noodlesaccording to package. Rinse with cold water. Set aside.
Combine scallions, cilantro, mint. Set aside. In separate container, combine carrot,
cucumbers. Set aside. Fill a shallow bowl with warm water. Place two rice papers
in the water for a couple of seconds until the sheets are pliable. Carefully lay them
onto flat surface. Evenly distribute herbs along the bottom edge of the rice papers,
about 1 inch from the sides. Follow this with noodles, mixed greens, sprouts,
carrots and cucumbers, shrimp.Roll upward halfway, holding the ingredients
compactly inside the wrapper. Next fold over the 1-inch sides. Continue rolling
until spring roll is wrapped firmly. Set aside. Repeat with the remaining wrappers
and ingredients. Store any leftover dry wrappers.

To Complete

Serve spring rolls with peanut sauce on the side.