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Fresh Vietnamese Spring Rolls with Dipping Sauce (Gluten-Free)

Celiac.com 05/23/2013 - Mention fresh spring rolls to any number of people who've enjoyed the pleasures of Vietnamese cuisine, and you'll likely hear words of joyful praise in reply.

Photo: CC--pelicanThe fresh spring roll possesses a certain pull over those who love them, and rarely fail to make an appearance when I'm doing the ordering.

Some like to eat them with peanut sauce, but I prefer them with this very simple dipping sauce of vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes.

This recipe makes 4 spring rolls, and yields 8 pieces, enough for 4-6 people as an appetizer. Scale as needed. Also, add thin slices of cooked meat, or substitute for shrimp as desired.

Ingredients:

  • ¼ cup white vinegar
  • ¼ cup fish sauce (get a brand that's gluten-free, just: Water, Anchovy, salt and sugar)
  • 2 tablespoons white sugar
  • 2 tablespoons lime juice
  • 2 clove garlic, minced
  • ⅓ teaspoon red pepper flakes
  • 2 ounces rice vermicelli
  • 1-2 ounces pork or beef, cooked and thinly sliced (optional)
  • 8 large shrimp, peeled and deveined (optional)
  • 4 rice wrappers (8.5 inch diameter)
  • 3 lettuce leaves, chopped
  • 4 tablespoons finely chopped fresh mint leaves
  • 4 tablespoons finely chopped cilantro
  • 4 teaspoons finely chopped Thai basil

Directions:
First, make the dipping sauce. In a small glass, wood or plastic bowl, gently stir or whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside.

Soak rice vermicelli in a bowl of room temperature water for 1 hour.

Cook shrimp in boiling water until curled and pink, about 1 minute. Remove the shrimp and drain. Keep water to cook the vermicelli later.

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Slice each shrimp in half lengthwise.

Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander.

Immediately rinse the vermicelli under cold water, and stir make sure the noodles separate.

To make the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften.

Place wrapper on a flat work surface. A cutting board or large plate will work well.

Place 4 shrimp halves lengthwise down the middle of the wrapper, followed by ¼ of the chopped lettuce, ½ ounce of soft, well-drained vermicelli, and ¼ each of the mint, cilantro, and Thai basil.

Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll like a thin burrito.

Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

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1 Response:

 
Pam
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 May 2013 5:02:38 AM PST
What brands of rice wrappers are gluten free?




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