Vietnamese or Thai-style rice paper rolls - Pilar Hernández's Chilean Kitchen
I have no idea what these rice paper rolls are called in Chile; here they're called "spring rolls," just like Chinese spring rolls, but Vietnamese or Thai style.
Ingredients · Servings 20
- 1 pack of rice paper
- 1 cup of cooked, tailless medium shrimp; I bought them frozen and ready to eat.
- 3 medium carrots, washed, peeled and cut into matchsticks or strips with a peeler
- 1 head of lettuce, not romaine or escarole, the kind with soft, bright green leaves, looser, washed and without stems
- 3 celery stalks, washed and stringed, cut into sticks
- 1 cucumber, washed and cut into sticks or strips
- a bunch of coarsely chopped mint, basil, chives or parsley (I used basil, mint and chives)
- a bowl with hot tap water, not boiling
- 3 tablespoons of peanut butter
- 5 tablespoons of soy sauce (I always use the low-sodium kind)
- 2 tablespoons of white wine vinegar
- pinch of sugar
Method · PT-497396H57M54S
- Place all the ingredients in order in front of you, prepare a tray with a damp and slightly wrung-out paper towel or nova towel.
- Soak a sheet of rice paper for 15 seconds (count to 15-20), remove and place on a moistened wooden cutting board, fill with a piece of lettuce leaf, place on top the carrot sticks, celery, cucumber and some herbs and 3-4 shrimp arranged in a row.
- To make the roll, first fold the side edges and then roll from the end closest to you upwards, using the lettuce to help you so that it is uniform. The first ones don't come out perfect, but you soon get the hang of it.
- Place them on a damp paper towel, making several layers with a damp paper towel in between. Cover with a damp cloth, wrap in plastic wrap, and refrigerate.
- Serve with soy sauce mixed with Caravelle sweet chili sauce or peanut sauce, recipe below.
- Mix everything together and taste, adjust the flavors as desired, thin with water if necessary, it should have a consistency similar to ketchup.
The most important thing is to get/buy the right rice paper. It should never be refrigerated or frozen; if they offer you frozen rice paper, that's for the typical fried spring rolls in Chinese food. It looks like whitish sheets of rice paper.
Description
A fresh and delicious starter.
- For the peanut sauce: Mix everything and taste, adjust the flavors as desired, thin with water if necessary, it should have a consistency similar to ketchup.
