Spring Rolls

My oldest son who is a vegan/vegetarian came to visit this past weekend and I wanted to have a little snack ready for him when he returned home one evening.  As a matter of fact my son, who himself is a wonderful cook, thought me how to make these tasty Vietnamese style spring rolls a couple of years ago.  This particular recipe happens to be a vegetarian version but you can easily add shrimp, chicken, tofu or anything else you would prefer.  What I believe sets this recipe apart from others its the spicy sauce inside the roll and, because of this I made a citrus dipping sauce instead of a traditional peanut spicy  dipping sauce.  You may buy dipping sauces already made if you wish and remember that you can add and delete items per your taste or availability.

Spring Rolls

Ingredients:                                                                Serves: 6

1       package bean thread noodles

1 1/2 tablespoon rice vinegar

1       boston lettuce, ribs removed

1       package rounds rice paper

2       tablespoon roasted peanuts, chopped

2       scallions - julienne strips

1/4    cup shreadded carrots

1/4    cup thinly sliced cabbage

1/4    cup mint, chopped

1/4    cup thai basil, chopped

1/4    cup cilantro, chopped

         Sauce:

         1     tablespoon vegetable oil

         1/4  cup onion, finely chopped

         1     garlic clove, minced

         1     teaspoon ginger, minced

         1/4  teaspoon dried red chiles, flakes

         1/2  cup water

         1     tablespoon peanut butter

         1     tablespoon tomato paste

         1/2  teaspoon sugar

         1     tablespoon lime juice

         1     tablespoon soy sauce

         1     tablespoon fish sauce

         1     teaspoon sesame oil

        Dipping Sauce

         1/2   cup soy sauce

         1/4  cup mirin 

         1/4  lime juice

         2     green onion, finely chopped

         1     tablespoons ginger, diced

Preparation:

In medium saucepan heat oil, brown onion for about 3 minutes, add garlic, ginger and red chiles brown for about a minute then add rest of ingredients and stir for 1 minute to dissolve all ingredients, set aside to cool.

Boil 3 cups water, place bean threads in bowl and add water, soak for about 15 minutes, drain then add the rice vinegar.  Fill a wide mouth bowl with warm water,  set a double layer of paper towels on a plate.  Soak rice round until soft, about 20 seconds, remove to paper towel and pat dry, add 1 tablespoon noodles and follow layer rest of chopped and diced ingredients, add about 1 teaspoon of sauce on top and roll tightly tucking in ends.

Combine all of dipping sauce ingredients.

To plate:  serve to rolls cut in half along side a small dish with dipping sauce