Rice Paper Roll Ingredients
- 2 ounces rice vermicelli noodles
- ½ lb. tiny cooked shrimp or two (2) 4-oz. cans wild pink shrimp
- 10 (ten) 8½- inch square rice-paper wrappers
- 10 leaves lettuce
- 1 large mango
- 3 scallions
- sea salt, to taste
- 1 cup fresh cilantro leaves
Orange-Lime Asian Sauce Ingredients
- 1/3 cup fresh orange juice (1 orange)
- 1/3 cup lime juice (3 limes)
- 1/8 cup molasses
- 1 tablespoon dark sesame oil
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon toasted cumin+red pepper flakes combined
- 1/8 teaspoon sea salt
- 1 tablespoon raw cane sugar
- 2 scallions, green parts only, thinly sliced
Rice Paper Roll Directions
- Bring a large pot of salted water to a boil. Add the rice noodles, and cook according to package instructions. Drain, and rinse under cold running water. Set aside.
- Clean the shrimp of any veins if using fresh. If using canned shrimp, drain it of all liquids.
- Remove the skin of a mango and cut into long, thin strips.
- Cut each lettuce leaf in half, removing the firm center ribs.
- Roughly chop the cilantro.
- Cut the scallions lengthwise into very thin strips and then in half again.
- Fill a pan large enough to hold rice paper with hot water.
- Get an all-cotton kitchen towel or a paper towel with water and spread it out on a clean, flat surface, such as a cutting board.
- Immerse 1 sheet of rice paper into the hot water until softened and flexible, about 45 seconds. Transfer to the dampened towel and smooth out.
- Across the bottom third of the rice paper, place 1 piece of lettuce, a strip of mango, ½ of a scallion, a few pieces of shrimp, a bit of salt, to taste several cooked vermicelli noodles, and a few sprigs of cilantro.
- Roll the rice paper into a cylinder, stopping halfway and using the paper towel to guide the process. Fold the left and right sides into the middle, remove the towel from the underside of the rice paper roll, then finish rolling. Repeat the entire process, making 10 rolls.
- Place each roll on a platter with plastic wrap to cover.
- To serve, cut each roll into 4 pieces and sprinkle with more fresh cilantro. Serve with a toothpick and the dipping sauce on the side or on top of each roll.
Orange-Lime Asian Sauce Directions
- In a small bowl, whisk together the orange and lime juices, molasses and sesame oil.
- In a small pan over low heat, toast the cumin, about one minute. In a coffee or spice grinder, combine the red pepper flakes with the cumin to grind them both together.
- Add the cumin-red pepper mixture to the orange-lime mixture and whisk together.
- Add the salt, sugar, and ground black pepper to the above mixture. Add scallions and gently combine. Serve in small cups alongside the rice wrappers for dipping.
Recipes adapted from The Martha Stewart Living Cookbook
Notes About This Recipe:
- I like to use the Zhongshan Rice Vermicelli brand, but you can find a whole host of different brands to use at most Asian food stores.
- Use a moist paper towel to wrap the rolls. It makes it easier to work with the rice paper.
- Once the rolls are finished, they work best as appetizers once refrigerated, especially if you are going to cut them up and use toothpicks to serve. They will hold better when cold.
- For the very best resulting flavors in the citrus sauce, use only fresh juices. Concentrated juices don’t have the same flavor and diluting them to the correct proportions can be tricky. If you don’t get it just right, you could ruin your sauce.