Vietnamese summer rolls with peanut-mirin sauce
3
Points®
Total Time
15 min
Prep
14 min
Cook
1 min
Serves
4
Difficulty
Moderate
These veggies wrapped in rice paper—thin, translucent sheets of rice-flour dough—are a snap to make and very beautiful to look at. Mirin is a sweet cooking wine that's traditionally made from fermented rice and grain alcohol. If you can’t find it in an Asian grocery or your liquor store, use 1 tablespoon sake (Japanese rice wine) plus 2 teaspoons sugar. Or, for a nonalcoholic version, just omit the mirin and add an extra teaspoon of sugar in Step 1. Translucent cellophane noodles, sometimes called bean threads, are made from mung bean starch. They have a slippery texture and are virtually tasteless, absorbing their flavors from the dishes in which they are cooked. They are sold in bundles in Asian groceries and some supermarkets.
Ingredients
Unseasoned rice vinegar
2 Tbsp
Mirin
½ fl oz
Chopped walnuts
1 Tbsp, unsalted roasted variety
Sugar
½ tsp
Table salt
⅛ tsp
Uncooked cellophane noodles
1 oz
Hot water
1 cup(s), boiling
Rice paper wrappers
4 item(s), (8-inch) each
Lettuce
2 leaf/leaves, large, Romaine, halved, with ribs removed to make 8 pieces
Cucumber
1 medium, peeled, seeded and cut into long, thin strips
Carrots
1 medium, peeled and grated
Scallions
4 medium, peeled and grated
Cilantro
¼ cup(s), leaves
Peppermint leaves
¼ cup(s)