Spring Rolls with Dipping Sauce
3 ounces Vietnamese cellophane noodles, cooked
2 cups bean sprouts
2 carrots, julienned
1 large beet greens, julienned
1 fresh red chiles, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup peanuts, chopped
2 teaspoons dark sesame oil
1 lime, juiced
20 8" round rice papper wrappers
40 mint leaves
Put cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with the sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling then you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 minutes leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a camp towel.
SWEET CHILI DIPPING SAUCE:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste until combined. Pour into a small bowl and serve with the summer rolls.