Spring Rolls With Nuoc Cham Dipping Sauce Recipes

Steps:

• Using a mortar and pestle, mash garlic and cayenne peppers together with the powdered sugar.
• Add fish sauce, water and lime (or lemon) and mix well.
• This recipe can easily be doubled.
• Add finely shredded carrot and thinly sliced cilantro and green onion for garnish.

Steps:

• In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
• Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

Steps:

• For the Spring Rolls.
• In a bowl with warm water soak the rice noodles until soft, approximately five minutes.
• Drain and mix with the carrot, spring onion, bean shoots.
• garlic and mint.
• On a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle.
• Roll the whole thing up, so that it looks like a fat sausage.
• Using a little water, moisten the edges to seal, also folding over the ends.
• Repeat.
• Heat oil in a dep frying pan (make sure the is quite a bit of room between the oil and the top of the pan as it will bubble up when you put the spring rolls in).
• Fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown.
• Drain of excess fat on kitchen paper.
• Serve hot with dipping sauce.
• For the Dipping Sauce.
• Put the Soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil.
• The sugar should dissolve if you stir it well before the sauce boils.
• Remove from heat and leave to cool.
• Once cool add all the other ingredients and leave for at least an hour to infuse before serving.

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.