Servings: Serves 8
- 1 package rice paper
- 8 sprigs cilantro, plus additional for garnish
- 8 sprigs Thai basil, plus additional for garnish
- 3 carrots, julienned
- 4 shiitake mushrooms, julienned
- 1 medium dailkon root julienned
- 15 snow peas, julienned
- 6 or 8 ounces daikon sprouts
- Cooked shrimp (optional)
- Braised pork (optional)
- 1/4 cup soy sauce
- 5 Tbsp. orange marmelade
- 1/2 tsp. sambal
- 2 Tbsp. rice vinegar
- 1 Tbsp. scallions, thinly sliced into rounds
- 1 Tbsp. chopped cilantro
For the sambal sauce: Add soy sauce, marmalade, sambal, and 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 bowl of tepid water for about 10 seconds, until softened. Pat papers dry and transfer to a clean work surface.
In the lower center of one paper, lay out one or two cilantro and Thai basil leaves. Add a small amount of julienned vegetables and daikon sprouts. Add shrimp or pork if desired. Pull the bottom of the rice paper over filling, tuck under, and roll over one time. Fold over the 2 sides and roll again, as tight as possible without tearing the paper. Continue until fillings are used up. To serve, cut rolls or keep them whole. Garnish plate with fresh sprigs of cilantro and Thai basil. Serve alongside sambal dipping sauce.
Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 0 minutes
This recipe may appear slightly modified from what you've seen on television.