about 5 minutes. Stir in the greens and cook until they are soft but still bright green, 3 to 5 minutes more.
Place a portion of rice in each of 4 large, wide bowls. Ladle the soup over the rice and serve right away.
Vietnamese-Style Beef Sausage and Vegetable Spring Rolls withMint Dipping Sauce
My love of rice paper began in childhood with candies that came packaged in colorful boxes, mostly pinkish and with children pictured gleefully jumping. Inside were gummy candies, chewable like jujubes, only softer. The fun part was unwrapping the outer paper and getting to the inside wrapping. At first it seemed like another layer of paper, a bit stiff like cellophane. But then you would pop the candy into your mouth and let the wrapping hydrate until soft enough to chew. I always found it a thrill “eating” my way from seemingly inedible paper to edible candy. So it is with rice paper wrappers for Vietnamese spring rolls. What seems at first glance a large plastic disk not for consumption, with hydration becomes supple enough to enfold all manner of comestibles.
MAKES 6 SPRING ROLLS
Sausage
½ pound ground beef
1 teaspoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped scallion
¼ teaspoon chile flakes
1 tablespoon Thai fish sauce
1 teaspoon fresh lime juice
Dipping Sauce
¼ cup finely shredded fresh mint leaves
1 teaspoon finely chopped small green chile
1 small clove garlic, finely chopped
1 teaspoon sugar
1 tablespoon Thai fish sauce
3 tablespoons fresh lime juice
2 tablespoons water
Peanut or canola oil, for sautéing the sausage
6 dried rice paper wrappers, about 8½ inches in diameter
6 large red- or green-leaf lettuce leaves
Handful of bean sprouts
1 carrot, peeled and coarsely grated
½ cup coarsely grated daikon
2 scallions, white and light green parts, thinly slivered lengthwise
To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about ¼ cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
To serve, remove the plastic wrap and accompany with the dipping sauce.
WORKING WITH DRIED RICE PAPER WRAPPERS
Dried rice paper wrappers are generally available in supermarkets and upscale grocery stores that maintain an Asian foods section. To use the wrappers, they must be hydrated. I have found that the best way to do that is to use either a spray bottle that emits a fine mist or a pastry brush. One or two at a time, moisten the wrappers with just enough water to dampen them without puddling, or they will disintegrate before your eyes. Let them sit for a minute or two until pliable enough to fold up easily without cracking (still too dry) or tearing (too wet). This usually takes one or two practice runs before you get it right. Don’t despair, however. Packages contain many wrappers, so you can sacrifice a few for the
Place a portion of rice in each of 4 large, wide bowls. Ladle the soup over the rice and serve right away.
Vietnamese-Style Beef Sausage and Vegetable Spring Rolls withMint Dipping Sauce
My love of rice paper began in childhood with candies that came packaged in colorful boxes, mostly pinkish and with children pictured gleefully jumping. Inside were gummy candies, chewable like jujubes, only softer. The fun part was unwrapping the outer paper and getting to the inside wrapping. At first it seemed like another layer of paper, a bit stiff like cellophane. But then you would pop the candy into your mouth and let the wrapping hydrate until soft enough to chew. I always found it a thrill “eating” my way from seemingly inedible paper to edible candy. So it is with rice paper wrappers for Vietnamese spring rolls. What seems at first glance a large plastic disk not for consumption, with hydration becomes supple enough to enfold all manner of comestibles.
MAKES 6 SPRING ROLLS
Sausage
½ pound ground beef
1 teaspoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped scallion
¼ teaspoon chile flakes
1 tablespoon Thai fish sauce
1 teaspoon fresh lime juice
Dipping Sauce
¼ cup finely shredded fresh mint leaves
1 teaspoon finely chopped small green chile
1 small clove garlic, finely chopped
1 teaspoon sugar
1 tablespoon Thai fish sauce
3 tablespoons fresh lime juice
2 tablespoons water
Peanut or canola oil, for sautéing the sausage
6 dried rice paper wrappers, about 8½ inches in diameter
6 large red- or green-leaf lettuce leaves
Handful of bean sprouts
1 carrot, peeled and coarsely grated
½ cup coarsely grated daikon
2 scallions, white and light green parts, thinly slivered lengthwise
To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about ¼ cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
To serve, remove the plastic wrap and accompany with the dipping sauce.
WORKING WITH DRIED RICE PAPER WRAPPERS
Dried rice paper wrappers are generally available in supermarkets and upscale grocery stores that maintain an Asian foods section. To use the wrappers, they must be hydrated. I have found that the best way to do that is to use either a spray bottle that emits a fine mist or a pastry brush. One or two at a time, moisten the wrappers with just enough water to dampen them without puddling, or they will disintegrate before your eyes. Let them sit for a minute or two until pliable enough to fold up easily without cracking (still too dry) or tearing (too wet). This usually takes one or two practice runs before you get it right. Don’t despair, however. Packages contain many wrappers, so you can sacrifice a few for the
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