These healthy, pretty Vietnamese summer rolls from Food and Wine's Melissa Rubel Jacobson get crunch and color from lettuce, carrots and the unusual addition of red bell peppers. For extra flavor and visual contrast, Melissa suggests sprinkling toasted blacks sesame seeds inside or over the rolls.
Ingredients
2 cups shredded carrots
1 small red onion, thinly sliced
3/4 cup plus 2 tablespoons unseasoned rice vinegar
1/2 cup sugar
2 garlic cloves, smashed
1 tablespoon Asian fish sauce
Sixteen 8-inch round rice papers
16 cilantro sprigs
1 head Boston lettuce, separated
1 pound cooked large shrimp, halved lengthwise
2 yellow bell peppers, cut into 1/4-inch strips
3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well
8 servings - Active: 40min; Total: 1hr 15min
Steps
1. In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain.
2. In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic.
3. Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.
* Shrimp's sweetness makes it one of the rare ingredients that almost always go well with an off-dry (slightly sweet) white. Off-dry Riesling, in particular, pairs nicely with these rolls - the 2009 Charles Smith Wines Kung Fu Girl from Washington State, perhaps, or 2008 Willamette Valley Vineyards Riesling from Oregon.
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