Vietnamese Spring Rolls with Peanut Sauce

by Sam Poché

Vietnamese fresh spring rolls are essentially a self-contained salad to go.  Crisp raw vegetables and minced fresh herbs from your garden, along with cooked shrimp, all rolled into a neat little package, make a delicious refreshing snack or hors d’oeuvre.   You’ll need to make a trip to an Asian market for some of these ingredients, but a road trip to the Westbank’s Hong Kong Market will be an adventure you won’t forget.  

PEANUT SAUCE

2 1/2 Tbl tamari (or soy sauce)
1 tsp sesame oil
3 Tbl water
1/4 cup crunchy peanut butter
3 tsp German mustard (Creole works too)
1 tsp rice vinegar
1 tsp ginger, minced
2 tsp honey
1 tsp crushed red chile flakes

SPRING ROLLS

2 oz rice sticky noodles
16 pcs 21-25 shrimp, cooked, peeled
1 cup grated carrot
1 cup julienned peeled seeded cucumber
6 large leaf red lettuce
2 Tbl mint leaves, chopped
2 Tbl basil leaves, chopped
2 Tbl cilantro, chopped
8 spring roll wrappers 

Combine all ingredients for peanut sauce, set aside.  (Peanut sauce can also be purchased ready to eat at market.) Soak rice sticky noodles in very hot water for 15 minutes, until soft.  Quickly dip wrapper in hot water.  Wrapper will feel rubbery.  Lay flat on chopping board and layer small amounts of each ingredient in one corner of wrapper.  Fold corners on left and right in, diaper style, then fold corner closest to you over, and roll. This may take a little practice, but the end result tastes delicious and is worth the effort.  Place in dish on damp paper towels.  Cover with damp paper towels and store in refrigerator for 1 hour before serving.   Makes 8 Rolls     Enjoy!