Fresh Veggie Spring Rolls with Shiso and Thai Basil
These copious fresh herbs come together in this deslightfully refreshing Asian dish. Highlight the distinct and delectible flavors of Shiso and Thai Basil in this easy, tasty treat. And anyone who might think that cold summer rolls are “boring” will be well taken care of with a sauce like this.
Author: No Eating Out in New York
Serves: 6 rolls
Ingredients
- 6 Vietnamese rice starch wrappers (about 5″ in diameter)
- 2 bundles mung bean noodles (“bean threads” or “cellophane noodles”)
- 2 small sweet peppers, any variety, thinly sliced
- 1 cucumber, peeled and seeds removed, julienned
- additional vegetables as desired: shredded carrots, green beans, julienned radishes, etc
- 9-12 Thai basil leaves
- 6-8 large shiso leaves
- for the dipping sauce:
- 1-2 teaspoons sambal oelek (chili-garlic sauce with a green lid)
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 2 teaspoons sugar
Directions
- Bring a small pot of water to boil and cook the noodles until clear, stirring occasionally, about 6-8 minutes. Drain and chill before use.
- Soak the rice wrappers in lukewarm water for about thirty seconds, or just until the crimped pattern on them disappears. Drain and be ready to use them immediately.
- Place one wrapper on a flat surface, like a cutting board. Line the Thai basil (and/or shiso, alternately) in a single line through the center of the wrapper. Line an assortment of the vegetables on top. Take a small fistful of the chilled, cooked noodles and mold them into an oblong shape with your hands. Place on top of the vegetables. Fold the sides of the rice wrapper over the mound of fillings, and fold the bottom edge of the wrapper over it. Roll up from the bottom to the top, until sealed. Repeat with the rest of the wrappers. Serve with the dipping sauce.