Summer rolls (Gỏi cuốn)
- 16 6-inch rice paper
- 8 leaves lettuce
- 2 c. cooked rice vermicelli
- 1 c. shredded peeled carrots
- 1/2 c. mint
- 1/2 c. basil
- 1/2 c. cilantro
- 32 slices pork (1 lb)
- 1 batch [recipe=62]dipping sauce[/recipe]
1. Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
2. Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
3. Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Yield: 16 rolls.