VEGETABLE SPRING ROLL
1 package rice paper
8 sprigs cilantro, plus additional for garnish
8 sprigs Thai basil, plus additional for garnish
3 carrots cut into matchsticks
1 cucumber, peeled, seeded and cut into matchsticks
4 shiitake mushrooms cut into matchsticks
15 snow peas cut into matchsticks
6 or 8 ounces bean sprouts
Cooked shrimp, roasted, grilled or boiled (optional)
1/2 cup soy sauce
5 Tbsp. orange marmelade
1 tsp. sambal*
2 Tbsp. rice vinegar
1 Tbsp. scallions, thinly sliced into rounds
1 Tbsp. chopped cilantro
For the dipping sauce:
Add soy sauce, marmalade, sambal, and rice vinegar to a medium bowl. Whisk together to dissolve marmalade and thin with a few drops of water if needed. Add scallion and cilantro and set aside.
For the summer rolls:
Separate rice papers and place them one by one in a pie plate of tepid water for about 10 seconds, until softened. Lay on a clean surface and pat dry.
In the lower center of one paper, lay out one cilantro sprig and one or two Thai basil leaves. Add a small amount of vegetables and bean sprouts. Add shrimp if using. Pull the bottom of the rice paper over filling, and roll over one time. Fold over the 2 sides and roll again, as tight as possible without tearing the paper, set aside on a serving plate. Repeat the same process with the remainder of the rice paper and filling.
To serve, cut rolls in half on a diagonal or keep them whole. Garnish plate with fresh sprigs of cilantro and Thai basil. Serve alongside dipping sauce.
*Sambal is a Malay or Indonesian condiment made from hot peppers and salt. It comes in a jar and is available at your super market!