Friday, 20 March 2009

Tyler's Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce

This week in Tyler Florence Fridays, I made his Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce. I love this style of cold spring rolls, or summer rolls, as the crisp flavours really shine through, and you can't help but feel that, although you are pigging out, you are pigging on healthy food.
The dipping sauce is a little different than I am used to, generally I do a soy/ginger/peanut type sauce, but this one was clean, vibrant and tasted of spring.
As a bonus, this was a great way to use up the last two little beets from my giant bag of beets. Sigh, bag of beets - I will miss you.

Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce - Tyler Florence, Real Kitchen

3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chili, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 medium shrimp, cooked, shelled and sliced lengthways
20 (8-inch) round rice paper wrappers
40 mint leaves (I didn't have any)
Makes 20

Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with 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 than you think you should, if you overstuff the wrapper it will tear. Add two shrimp halves. 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 mint 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 damp 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.
Yield: 1 cup

Here is a link to a video showing how to roll Vietnamese Spring Rolls.
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