Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce

Name: Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce
Yield: makes 20 rolls, makes 1 1/3 cups sauce
Ingredients: 3 ounces Vietnamese cellophane noodles, cooked according to package directions; 2 cups bean sprouts; 2 carrots, thinly sliced; 1 large beet, thinly sliced; 1 fresh red chile, cut into circles; 1/4 cup chopped fresh cilantro; 3/4 cup chopped salted peanuts; 2 teaspoons sesame oil; Juice of 1 lime; Sea salt and freshly ground black pepper; 1 teaspoon sugar; 20 (8-inch) round rice paper wrappers; 20 cooked medium shrimp, tails off, halved lengthwise; 40 mint leaves; 1/4 cup rice wine vinegar; 2 tablespoons fish sauce; 1/4 cup hot water; 2 tablespoons sugar; Juice of 1 lime; 1 teaspoon minced garlic; 1 teaspoon red chili paste, such as sambal; 2 tablespoons grated carrot; 2 tablespoons grated daikon radish

December 9, 2011

These spring rolls are so fresh tasting that they’re addictive. The beet turns the noodles a pretty pink—way cool. Wear gloves when you cut up the beet so your hands don’t turn purple—not a festive look.

Recipe notes

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