Thai Spring Roll
This spring roll is featured biweekly in residential dining halls for sushi day. It is a favorite that allows students to try different types of food while on campus. This colorful spring roll is great for display and is packed full of flavor.
2 14-oz. packages vermicelli rice noodles
3 12-oz. packages rice paper
5 lb. shredded lettuce
2 lb. shredded carrots
3 bunches green onions, sliced thin on the bias
2 oz. fresh basil leaves
2 oz. fresh mint leaves
2 bunches fresh cilantro, cut in 2-in. pieces, remove large stems
2 cups chopped peanuts
Thai Sweet Chili Sauce
Yield: About 4 1/2 cups
2 cups white vinegar
2 cups water
2 cups sugar
2 tsp. crushed red pepper
2 oz. finely shredded carrots
3 tbsp. cornstarch
- Place 1 gallon water in large pot and bring to a boil. Add vermicelli and cook 3 to 5 minutes, until softened. Remove from heat, drain and cool with ice. Hold for service.
- Place about 1 inch water in 2 1/2-inch pan over low heat and maintain just a simmer.
- Place two wet towels on table to work on.
- Dip rice paper in hot water for 10 to 15 seconds and place on towel. Repeat with second piece and overlap about 1⁄3 of way down first piece.
- Place 1/2 ounce lettuce near bottom of paper. Top with 1/4 ounce noodles, carrots, few green onions, 2 to 3 basil and mint leaves and few cilantro sprigs. Pull bottom of paper over filling, fold sides in tight and roll to keep it as tight as possible.
- Cut in half on slight bias and serve with chili sauce and peanuts.
- Place vinegar, water, sugar, red pepper and carrots in small sauce pot and bring to a simmer over medium heat. Dissolve cornstarch with small amount of water and add to liquid, until slightly thickened. Remove from heat and cool to room temperature.