Vietnamese Summer Rolls
I wasn't completely happy with the way that these turned out. Partially because I rolled them too big, and partially because there wasn't a ton of flavor in them. Not quite sure what I would do differently though, maybe add extra herbs next time, or some shrimp. Either way these were a nice, light meal, just not quite as delicious as I was hoping for. I served them with the dipping sauce below, and also with leftover satay peanut sauce that I had. The peanut sauce makes these because it adds so much flavor.
-1/4 c rice vinegar
-2 Tbsp soy sauce
-1/4 c hot water
-2 Tbsp sugar
-juice of 1 lime
-1 clove garlic, minced
-1 tsp sriarcha sauce
Whisk together ingredients. Chill at least 1-2 hours before serving. Garnish with chopped scallions, cilantro, or shredded carrot.
-12 sheets rice paper
-cellophane noodles, prepared according to package directions
-cucumber, cut into matchsticks
-fresh cilantro, mint, and basil
Soak first piece of rice paper in water for 5 seconds. Top with desired ingredients. Roll up, cigar style. Repeat with remaining rice paper. Cover rolls with a damp cloth until serving.