Vietnamese Spring Rolls

Spring rolls have always been on my list of things I need to learn how to make.  They're crisp, refreshing, and incredibly healthy for you.  I just love the idea of shrimp and vegetables rolled up into a tiny little burrito-shaped package.  After sitting in the back of my mind for months, I finally decided to get to it and make some homemade spring rolls.  Of course, I immediately turned to Bon Appetit for a reliable recipe.  On Bon Appetit's website, I was able to find a promising spring roll recipe, titled Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce.  It included a wide variety of vegetables that I enjoy, such as shiitake mushrooms, cucumber, and carrot, so I was hopeful that it would provide the crisp, refreshing taste that I was seeking. 

The directions for this recipe seemed very simple and clear, with the most time-consuming step being the preparation of all the different vegetables.  Some, such as the cucumbers and carrots, had to be cut into small matchstick pieces.  The shiitake mushrooms also had to be cooked in a saute pan.  The lettuce had to be chopped into shreds, and the maifun noodles and rice paper had to soak to become soft and pliable.  These steps took some time, but once everything was prepped and my spring roll work station was set up, I was ready to go. 

The rolling of the spring rolls was a fairly straight-forward process, other than the fact that I did not have circular rice paper sheets to work with.  They were, instead, wedges (like a circle cut into fourths).  I think this shape of rice paper would have worked better if I were making a hand-roll style spring roll...but I was determined to make the cute little burrito-like rolls that I had my heart set on, so I struggled with each rice paper wedge until I succeeded.  Needless to say, by the end of my spring roll-ing, I was beyond frustrated with the difficult task I had put myself through, and some of the less-than-perfect, some ripped, falling apart, spring rolls sitting on my tray in front of me.  If you make these, please, save yourself the frustration and get round rice paper sheets! 

Luckily, I did manage to make a few that were photogenic enough for a photo!  And even if they weren't all as pretty as I would have hoped, they were still enjoyable to eat.  The crispness of the lettuce, mint, basil and cilantro added such a refreshing flavor to this dish.  It paired well with the vegetables and shrimp, and the dipping sauce was the perfect accompaniment.  Don't be afraid based on my struggles with this recipe...I PROMISE, if you're smarter than me and use the correct rice paper, this should be a breeze and will be totally worth it! I've definitely learned my lesson.  :)

Vietnamese Spring Rolls
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Yield:  about 36 rolls
Recipe from Bon Appetit

Ingredients:
For the dipping sauce:
1/2 cup fresh lime juice
1/4 cup sugar
3 Tbsp fermented fish sauce (nam pla)
1 Tbsp unseasoned rice vinegar
1 Tbsp chopped fresh cilantro
2 garlic cloves, minced
1 tsp minced jalapeno chili with seeds

For the spring rolls:
1 1/2 Tbsp olive oil
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)
12 8"-9" round rice-paper sheets

1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup small fresh basil leaves
1 cup finely shredded iceberg lettuce or green cabbage
1 cup mung bean sprouts
1 cup matchstick-size strips seeded English hothouse cucumber
1 cup matchstick-size strips peeled carrot
8 slices cooked peeled deveined medium shrimp, cut lengthwise in half

Directions:
For the dipping sauce:
Whisk all ingredients together in a medium bowl until sugar dissolves.  Let stand at least 30 minutes.  Can be made 1 day ahead.  Cover; chill.

For the spring rolls:
Heat oil in medium skillet over medium-high heat.  Add mushrooms and saute until soft, about 5 minutes.  Cool.

Place rice sticks in a large bowl; add enough hot water to cover.  Let stand until softened, about 30 minutes.  Drain.  Cut into 6-inch lengths; set aside.  Fill same bowl with warm water.  Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).  Remove from water; drain on kitchen towel.  Repeat with 5 more rice-paper sheets, arranging in single layer.

Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end.  Top with half of rice sticks, shaping into compact log.  Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms.  Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder.  Place rolls, seam side down, onto a serving platter.  Repeat soaking with remaning rice-paper sheets, then top with remaining filling to form 6 more rolls.  Can be made 6 hours ahead.  Cover with damp paper towel and plastic wrap; chill.

Cut each roll diagonally into thirds.  Arrange on platter and serve with sauce.