Mini Summer Rolls with Thai Dipping Sauce
These are so good and they look really impressive to serve as little appetizers.
- 24 rice-paper rounds or rounded triangles, roughly 20 cm (8'') across (make sure you have more in case one or two tears)
- 100 g (3 oz) rice vermicelli noodles
- 2 Tbsp rice vinegar
- 1 C shiitake mushrooms, chopped
- 1 carrot, peeled and grated
- 1 cucumber, deseeded and grated
- 1 zucchini, grated
- salt, vegetable oil, peanut oil
- two handfuls of fresh coriander leaves, chopped
- two handfuls of fresh basil leaves, chopped
- 100 g (3 oz) shrimp, cooked
- 1/3 C peanuts, finely chopped
Thai dipping sauce:
- 3 Tbsp Thai fish sauce (nam pla)
- 3 Tbsp lime juice
- 1 Tbsp water
- 1 tsp chili sauce
(Serves four; 6 mini-rolls per guest.)
|