Makes: 2 to 4 servings
Time: About 30 minutes
These no-cook rolls are made with wonderfully pliable rice paper. If you have leftover shrimp (or chicken or pork), you can make them in no time flat, especially once you’ve practiced on a batch or two. Recipe from How to Cook Everything.
1 small fresh chile, minced, or 1/2 teaspoon hot red pepper flakes
1 tablespoon rice or other mild vinegar
1 tablespoon nam pla (Thai fish sauce) or soy sauce
1 teaspoon sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon minced garlic
8 medium to large shrimp, cooked, peeled, and cut in half lengthwise, or an equivalent amount of cooked pork, beef, or chicken
1 cup grated, shredded, or julienned carrot
1 cup bean sprouts
2 scallions, cut into lengthwise slivers
2 tablespoons roughly chopped fresh mint leaves
2 tablespoons roughly chopped fresh cilantro leaves
2 tablespoons roughly chopped peanuts (salted are okay)
4 sheets rice paper, 8 to 10 inches in diameter
1. Combine the first six ingredients and set aside as a dipping sauce.
2. Prepare the other ingredients and set them out on your work surface. Set out a bowl of hot water (110–120°F) and a clean kitchen towel.
3. Put a sheet of rice paper into the water for about 10 seconds, just until soft (don’t let it become too soft; it will continue to soften as you work). Lay it on the towel.
4. In the middle of the rice paper, lay 4 shrimp pieces and about a quarter each of the carrot, bean sprouts, scallions, mint, cilantro, and peanuts. Roll up the rice paper, keeping it fairly tight and folding in the ends to seal. Repeat this process until all the ingredients are used up. Serve, with the dipping sauce.