Ingredients
SPRING ROLLS
4 ounces thin rice sticks, soaked 20 minutes, drained
8-10 dried shitake mushrooms
1 C julienned carrots
1 C cilantro leaves with stems
1 C snow peas, thinly julienned
4 green onions, slivered
12 round rice papers
12 large sweet basil leaves
NUOC CHAM DIPPING SAUCE
2 T rice vinegar
3 T fresh lime juice
¼ C fish sauce (Tiparos is the best brand)
¼ c water
2 T sugar
1 clove garlic, minced
3 serrano chilies, seeded, chopped
Preparation
SPRING ROLLS Soak shitakes in hot water to cover for 30 minutes. Squeeze mushrooms dry, over soaking water. Cut off stems and set aside. Reserve soaking water and stems for another use. Soak rice noodles in cold water to cover for 30 minutes and drain well. Blanch carrots in boiling water for 1 minute. Remove. Blanch snow peas the same way. Dip a sheet of rice paper in water to make it pliable. Arrange 1/12 each of noodles, cilantro, shitake, carrots, green onions and snow peas in a row on top. Salt and pepper to taste. Roll up rice paper like a burrito, folding in the sides as you go. After one full turn, place a basil leaf approximately in the middle of the roll and continue folding. Spring rolls will keep in the refrigerator for up to six hours, if kept covered.
NUOC CHAM DIPPING SAUCE Combine all ingredients in blender. Blend. Let sit one hour for flavors to blend. Store in refrigerator.
