Spring Rolls

Spring rolls are my shit. Summer rolls, I can't lie... it took me a bit to warm up to them. I mean they aren't even fried? What is that about? But there is something so deliciously light and beautiful about them, and the rice paper wrappers get so good and chewy. I mean I barely even think about rolling pork belly into them.Also, I have no idea why, but I have really punctual friends. So to punish them, I throw them onto my summer roll assembly line when it's party time. You would (not) be surprised by how excited people are to roll when paid with cheap tequila.

Ingredients

  • 4 to 6 red leaf lettuce leaves
  • Kosher salt
  • 8 medium shrimp peeled
  • 1 ounce thin Asian rice noodles (vermicelli)
  • 8 large or 16 small basil leaves
  • 1 medium carrot cut into 3-inch-long thin julienne strips
  • 1 avocado thinly sliced
  • 8 large or 16 medium mint leaves
  • 8 (8-inch) round rice paper wrappers (you can find these in Asian markets)
  • Thai sweet chili sauce and hoisin sauce for serving

Instructions

1

Rinse the lettuce and pat dry. Remove and discard the center ribs and cut the leaves into 3 x 1-inch rectangles. You want to end up with 16 pieces.

2

Fill a 4-quart saucepan halfway with water, generously salt the water, and bring to a boil over high heat. Add the shrimp and cook until just done, about 2 minutes. Remove the pan from the heat. Remove the shrimp with a slotted spoon, rinse with cold water, and dry on paper towels. Cut off the tails and halve them lengthwise.

3

Place the rice noodles in the saucepan of still-hot water to soften, about 10 minutes. Drain in a colander and rinse with cold water until cool.

4

Clear a large work area and line up bowls with the lettuce, shrimp, rice noodles, basil, carrot, avocado, and mint. Fill a clean skillet with warm water for soaking the rice paper wrappers (have more warm water for replenishing to maintain temperature as necessary).

5

Arrange a damp clean towel on a work surface. Working one at a time, slide a rice paper wrapper into the skillet of warm water to moisten for a few seconds, until it begins to soften but is not completely translucent. Remove from the water and place on the damp towel (the wrappers will continue to soften until they're a little sticky and chewy).

6

To start rolling, place 1 large or 2 small basil leaves on the center line, about 2 1/2 inches from the edge of the wrapper. Arrange 2 lettuce pieces on top, then top with about 2 tablespoons rice noodles, some carrots, an avocado slice, and 2 shrimp halves. Top with 1 large or 2 medium mint leaves. Gently pull the bottom of the wrapper over the filling, then fold in the sides as though you were making a burrito. Roll up tight and place on a plate lined with a damp paper towel. Cover with another damp paper towel and repeat with the remaining wrappers and ingredients.

7

Serve immediately with Thai sweet chili sauce and hoisin sauce.