Spring Rolls with Sweet-Tart Dipping Sauce

Serves 4
A heady mix of chipotle chilies, orange juice, olive oil, garlic, and pepper adds a fruity-hot finish to grilled chicken breasts. Grill some slices of sweet onion, red bell pepper, and zucchini to serve with the chicken. A quick brush with extra-virgin olive oil and a sprinkle of salt and pepper are all the vegetables need.

ingredients

1/4 pound vermicelli rice noodles, soaked in boiling water to barely tender (2 to 5 minutes), drained, rinsed, and drained again
1/2 pound Asian barbequed pork, lean beef or chicken, thinly sliced, or thinly-sliced tofu, or any fairly dry cooked vegetable or meat
1/2 pound cooked shrimp, halved lengthwise (optional)
12 lettuce leaves, washed, dried and thinly sliced
1 to 2 cups shredded carrots, or other vegetables shredded on a cheese grater
1 bunch spearmint, washed and dried
1 bunch coriander or basil, washed and dried
20 rice paper rounds (6 to 7-inch diameter)
Sweet-Tart Dipping Sauce
1/3 to 1/2 cup water
3 to 4 tablespoons Vietnamese or Thai fish sauce (called nuoc mam)
1/3 cup fresh lime juice
1/3 cup sugar
1 large clove garlic, minced
Chile paste or hot red pepper flakes to taste

directions

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1. Place ingredients within easy reach of everyone at the table. Moisten rice paper by rubbing with water. Let stand a few moments until softened.
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2. On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.
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3. Roll up the rice paper over the filling, taking it halfway up the uncovered portion of rice paper. Now fold in the side flaps and continue rolling until you have a tight cylinder. Put on a plate and keep covered with a damp cloth.
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4. Serve garnished with sprigs of mint and with individual bowls of dipping sauce.
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Sweet-Tart Dipping Sauce
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1. Put everything in a screw-top jar and shake together. Taste for sweet-tart balance, adding more lime or sugar as needed. Let mellow about 30 minutes before pouring into individual dipping bowls. Sauce keeps two weeks in the refrigerator.
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Note: Small children might find the Chile too hot, so have everyone add it to taste to their sauce at the table.
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LYNNE’S TIPS
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One trick to Spring Rolls is having ingredients as dry as possible.
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Shop at local Asian markets for Thai and Vietnamese ingredients. While many can be found in your supermarket, ethnic food shops are adventures and a great way to learn about other cultures. Besides, prices are often lower and quality higher.
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Nam pla in Thailand, and nuoc mam in Vietnam are different names for the pungent, salty, fermented fish sauce that’s a popular condiment and seasoning ingredient throughout Southeast Asia. It keeps indefinitely in the refrigerator. Don’t be put off by the aroma. It smells like old socks, but brings irreplaceable qualities to dishes. Many Asian cooks like the brand with three crabs on the label.
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Rice paper comes in several sizes and can be square or round. Look for it in the Asian food aisle of well-stocked supermarkets and, of course, in Asian markets. Brush sheets generously on both sides with water and let sit for a couple of minutes until they become soft and pliable.
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THOUGHTS FROM LYNNE
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Browse the Asian section of the supermarket for sauces and ingredients to add to marinades. Brownish-red Hoisin Sauce is sweet and spicy, with a hint of anise and a kick from garlic and dried chilies. Keep it away from heat and light up to a year.
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Oyster Sauce is made from water, oysters, salt and cornstarch. Buy the best quality you can find. Cheaper ones have more cornstarch than oysters. Store it in the refrigerator for years.
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Mirin is rice wine sweetened with a large amount of sugar. Hon-mirin , which contains natural sugars and is naturally brewed, is preferred over aji-mirin containing corn syrup. Store it indefinitely away from heat and light.
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Soy sauce is naturally fermented and aged up to two years. Japanese soy sauce (shoyu) is a bit sweeter and not as salty as Chinese soy sauce. Avoid the low-sodium variety and just cut back on the amount used if you want a less salty taste. Read labels. Premium soy sauce is made with wheat, soybeans, salt and possibly alcohol. Hydrolyzed vegetable protein does not belong in soy sauce.