Spring Rolls
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 69
- Sodium
- 401
- Total: 45 min
- Active: 30 min
Ingredients
Spring Rolls
3 large egg yolks
1/2 cup shallot oil or canola oil
1/4 teaspoon kosher salt
15 medium shrimp, cooked, peeled and deveined
8 ounces boneless pork shoulder, cooked and cooled, simmer in salted water for 20 minutes or until cooked through
1 head red-leaf lettuce, washed and dried
10 sheets rice paper, 12-inch round
5 cups rice vermicelli, cooked, rinse with cold water after cooking
1 bunch mint
Peanut Sauce
1/2 cup roasted peanuts
2 cloves garlic, peeled
3 tablespoons red miso
3 tablespoons ketchup
3 tablespoons sugar
Juice of half a lemon
2 Thai chilies, finely chopped, use 1 chili for less-spicy sauce
1 cup sweet glutinous rice, cooked
2 tablespoons vegetarian stir-fry sauce, or oyster sauce
1/2 teaspoon toasted sesame oil
Directions
- Make mayonnaise: Put the egg yolks in a large mixing bowl and whisk well. Begin adding the oil to the yolks a few drops at a time, whisking constantly to emulsify. Continue adding the oil in a slow, steady stream, whisking constantly, until all the oil is incorporated. The mixture should be very thick. Whisk in the salt and set aside.
- Slice the shrimp in half lengthwise; set aside. Thinly slice the pork against the grain; set aside. Trim lettuce at either end so that the remaining leaves are about 7–8 inches long; set aside.
- Fill a large bowl with hot water. Dip one sheet of rice paper a quarter of the way into the water, then quickly rotate to moisten the entire sheet. Lay the wet rice paper on a cutting board (lightly oiled, optional). Lay one lettuce leaf over the bottom third of the rice paper, flattening the lettuce to crack the rib; on top of the leaf, layer a generous teaspoon of mayonnaise, about ½ cup of noodles, a few slices of pork, and three mint leaves. Fold in the left and right sides of the rice paper; fold the bottom edge up and over and roll tightly toward the top edge, completely enclosing the filling. Line up three pieces of shrimp, cut side up, in a row on the rice paper, then continue rolling as tightly as possible toward the top edge, tucking in the sides, until you have a firm cylinder. Repeat with the remaining rice paper and ingredients. Cut each roll crosswise into thirds just before serving. (Note: The rolls can be made up to 2 hours in advance. Cover with a damp towel until cutting and serving.)
- For the peanut sauce: In a food processor, grind the peanuts to a chunky powder. Add smashed garlic cloves, miso, ketchup, sugar, lemon juice, and chilies to the peanuts; continue grinding, adding a bit of water to even out the consistency. Add the cooked rice; continue processing, thinning with water as necessary, until the sauce becomes smooth and creamy. Check the flavor, then add the stir-fry sauce and sesame oil and continue processing to combine. Transfer into a bowl. (Note: Peanut sauce can be covered and refrigerated for up to 3 days.)