master

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.

Spring Rolls

to 6 red leaf lettuce leaves

Kosher salt

medium shrimp

ounce thin Asian rice noodles (vermicelli)

large or 16 small basil leaves

medium carrot

avocado

large or 16 medium mint leaves

(8-inch) round rice paper wrappers (you can find these in Asian markets)

Thai sweet chili sauce and hoisin sauce

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.

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.

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.

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).

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).

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.

Serve immediately with Thai sweet chili sauce and hoisin sauce.