Name: Rice Paper Salad Rolls, Shrimp and Pork with Lime and Garlic Dipping Sauce
Yield: Makes 15 rolls
Cuisine: Vietnamese
Ingredients: 20 to 25 leaves (2 heads) Green, red, butter or bibb lettuce (divided use); ¼ lb. (113 g.) Lean pork, such as loin or leg, one piece about 1 inch (2.5 cm.) thick and 3 inches (7.5 cm.) long; 15 small shrimp, deveined with shell still on; 1 recipe Vietnamese peanut sauce (tương đậu phọng) or Lime dipping sauce (nước chấm); 15 sprigs Cilantro sprigs; 15 sprigs Perilla leaves sprigs; 10 to 15 Round rice papers, 10 inches (25.4 cm.) in diameter; 1 cup Perilla (Vietnamese mint) or mint leaves; 15 Chinese chives, trimmed; 2 cups Bean sprouts, trimmed; 1 medium cumber, Kirby variety preferred, bite size julienne strips, about ⅛ inch (0.3 cm.) thick; 4 oz. Dried rice vermicelli

Preparation info

Makes
15
rolls

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Take note of the cross-thatched pattern on the rice paper. In Vietnam artisans make the rice paper by steaming rice flour batter on cloth over a caldron of water boiling over a fire of burning rice husks and peanut shells. The sheets are sun-dried on bamboo mats that create the pattern, a sign of hand-craftsmanship.

The rice paper is quite simple to work with once you’ve practiced with a few sheets. In Vietnam they eat them quite chewy, only rubbing th