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Summer Rolls With Dipping Sauce

Dick Allgire, Health Reporter

POSTED: 2:06 p.m. HST August 20, 2002

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Ingredients:
  • 1 lb thin asparagus, bottoms trimmed
  • 1 tsp sea salt
  • 1 tsp vegetable oil
  • 2 oz rice vermicelli
  • 2 carrots peeled and sliced into long thin strips
  • 1 Japanese cucumber, peeled a sliced into long thin stips
  • 1/2 cup large fresh mint leaves
  • 1 small head red leaf lettuce, separated and washed
  • 8 to 10 rice paper wrappers

    • Instructions:
    1. Blanch asparagus in boiling salted water for 1 minute. Remove and rinse under cold water.

    2. Add oil to water and cook vermicelli about 2 minutes. Drain and rinse under cold water. Leave in water to prevent sticking. Just before wrapping drain noodles. Repeat with prepared vegetables.

    3. Fill large mixing bowl with very hot water. Dip rice paper wrapper into water for several seconds. Remove from water, lay on flat work surface. Place 2 minut leaves on bottom half of wrapper.

    4. Layer small lettuce leaf, 2 asparagus spears and pieces of cucumber and carrot on top. Top with 1 TBS of noodles. Start rolling tightly, folding the sides.

    5. Cut in half, arrange on platter and serve with dipping sauce.

    GINGER DIPPING SAUCE:
  • 2 small shallots, peeled and minced
  • 2-3 fresh Thai or Hawaiian chili peppers, seeded and minced
  • 2 inch piece fresh ginger, peeled and minced
  • 3 TBS Bragg Liquid Amino (or Soy Sauce)
  • 3 TBS fresh lime juice
  • 6 TBS water
  • 5 TBS sugar
  • 1 TBS chopped fresh cilantro

    • Instructions:
  • Combine all ingredients except cilantro. (Use for garnish)

    • Copyright 2002 by TheHawaiiChannel.com All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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