The editors of the popular food journal Lucky Peach are clearly big fans of Asian food. Their new cookbook shows you some easy ways to make excellent Asian dishes at home.
Ninety percent of the work required to make these summer rolls is in the shopping; the remainder is in feigning exhaustion at having produced such spectacular snacks for your friends. In between, all you need to do is toss vegetables, herbs and noodles in a light seasoning, then roll that salad up with some sliced shrimp into cute little rice-paper burritos!
- 3 ounces bean thread/cellophane/rice vermicelli noodles
- 1 cup shredded napa cabbage
- 1/2 cup shredded carrot
- 1/2 cup peeled, seeded and shredded (or julienned) cucumber
- 1/4 cup picked mint leaves
- 1/4 cup picked and torn basil leaves
- 1/4 cup picked cilantro sprigs
- 1/4 cup chopped scallions
- kosher salt
- 1-2 teaspoons rice vinegar
- 12 rice paper wrappers
- 18 cooked medium shrimp, peeled and halved lengthwise
- Hoisin sauce and fish sauce for serving
For the rolls
Soak the noodles in hot water to cover in a heatproof bowl until they’re softened, about 15 minutes. Drain and transfer to a medium bowl.
Add the cabbage, carrot, cucumber, mint, basil, cilantro, and scallions to the noodles and toss together. Season lightly with salt and the vinegar. Set the noodle salad aside.
Fill a large bowl or pie plate with warm water. Slide a rice paper wrapper into the water and press with your fingertips to submerge it. Lift the wrapper out with both hands, flip it, and place it back into the water. Continue flipping and soaking until the wrapper is soft and pliable, about 30 seconds, then lay it flat on a kitchen towel or several layers of paper towels.
Working with one at a time, lay a rice paper wrapper on your work surface. Arrange 3 shrimp halves in a row near one edge of the wrapper. Top with about 1/2 cup (a three-finger pinch) of the noodle salad, then roll the nearest edge of the wrapper over the filling. Fold in the sides of the wrapper and continue to roll up to seal. Transfer, shrimp-side up, to a platter. Repeat with the remaining wrappers, shrimp, and noodle salad until you have 12 rolls. Chill, draped with a damp paper towel, for up to 1 hour.
Halve the rolls crosswise at an angle; serve with fish sauce and hoisin sauces for dipping.