Spring Rolls

Spring rolls go far beyond those deep-fried versions served as an appetizer at nearly every Thai restaurant in this country. They’re found all across Asia, with wrappers, fillings and cooking techniques that differ from one country to the next. Fresh spring rolls, sometimes called summer rolls, are a staple in Vietnam. Most typically, they’re made of rice paper filled with rice vermicelli, cooked meat or shrimp, raw vegetables, basil, cilantro and mint.
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs.

General

• Time: 45 min
• Source: NYT
• Serves: 8

Ingredients

• 2 ounces rice vermicelli (thin rice sticks)
• ¼ cup rice vinegar
• 2 teaspoons soy sauce
• 2 large carrots, peeled and grated
• 2 medium turnips or ½ daikon radish, peeled and grated
• 6 shiitake mushrooms, stems removed, thinly sliced
• ½ cup cilantro, chopped, plus additional sprigs
• ⅓ cup mint leaves, coarsely chopped, plus additional leaves
• ¼ cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can’t get the Thai variety)
• Salt to taste
• 8 inner romaine lettuce leaves, chopped
• rice flour spring roll wrappers

Procedure

Roll your spring rolls. See this video: https://youtu.be/IfI1wMeDXhg

Tips

• Don’t overstuff. Rice paper is pliable, but it will tear if you stretch it too thin. And remember that before you even start to stuff, rice paper can be tricky. Soak a sheet of it briefly (10 seconds is about right) in a dish or skillet of hot water (110 degrees or so). Put it on a paper or dish towel so it doesn’t stick, then fill and roll as tightly as you can, folding in the sides like a burrito.
• If you’re using nori, spritz the sheets all over with a little water before you fill them; it will soften them up enough to roll without much hassle.