Vietnamese Transparent Spring Rolls with Spicy Peanut Sauce
These crystal-clear rolls, filled with thin slivers of vegetables, are easily one of the most popular Vietnamese dishes. I loved these rolls the first time I tried them and immediately became a fan of Vietnamese food.
- 1 3/4 ounces (50g) dried rice vermicelli
- 8 dried shiitake mushroom caps, reconstituted.
- 3 1/2 ounces (100g) atsuage deep-fried tofu
- 3 1/2 ounces (100g) daikon radish
- 1 medium carrot
- 8 sheets spring roll wrappers
- 8 shiso leaves
- 1/2 cup (50g) bean sprouts
- 12-15 fresh basil leaves
- 8 chives
- Fresh coriander leaves, for garnish
- 15-20 fresh mint leaves, for garnish
Spicy Peanut Sauce
- I/2 cup (120ml) water
- I tablespoon castor sugar
- 2 tablespoons white miso
- 1 1/2 tablespoons roasted peanuts, ground
- 2 fresh red chilis minced
Bring the vermicelli to a boil in a small saucepan and cook for 2-3 minutes until soft. Drain and set aside.
Halve the shiitake caps and slice the tofu into thin strips. Slice the daikon and carrot into 2-inch (5-cm) julienne strips.
Use a water sprayer to wet the spring roll wrappers. Place on a flat surface.
Make a line of vegetables along the bottom half of the wrapper, starting with the shiso leaves and 2 pieces of shiitake. Place about two tablespoons of the other vegetables, some basil, chives, vermicelli, and tofu on top of the leaves and shiitake.
Spray a little more water over the wrappers if the edges seem dry. Roll over once to cover the filling and fold the sides in to secure the ends. Roll up to the end of the sheet. Repeat with the rest of the rice sheets until all the filling has been used.
To serve, slice each roll in half diagonally to display the colorful vegetable filling. Arrange over a bed of coriander and mint leaves and serve immediately with the Spicy Peanut Sauce (see below).
Spicy Peanut Sauce:
In a small saucepan, bring the water to a boil. Add the sugar. miso, and peanuts, stir to mix, and remove from the heat. Allow to cool, then mix in the chilies.