One of my absolute favorite meals is this dish. In fact we've made it three times in the past month and now that I look at this photo, I want to make it again.
I mean, my god, look at this spring roll. It's BEAUTIFUL!!!
We first starting making spring rolls when we lived in Atlanta. I was working at Noodle, and it looked pretty easy. They used a different version--with just lettuce, steamed shrimp, basil and noodles--no marinade.
One of the best features of Atlanta is Buford Highway, this diverse stretch of road combining Asian, Hispanic and other ethic stores, restaurants, and other businesses. Many a Saturday we enjoyed Buford Highway, particulary the big Farmer's Market (not really a Farmer's Market) near 285, this great tea shop that has since closed down and Morninglory, a Korean stationary store.
Anyway, due to the plethora of Asian grocery stores and recipes online, we gave it a try. Daunting and nervewracking the first time, but not so complicated. The most time consuming part is the rolling of them, and once you find some reliable rice paper wrappers that dont break in your hands, you're good to to.
Boil water in a pot and add the thinnest rice vermicelli you can find. It cooks fast (2-3 minutes) so be sure to check it regularly. Drain, rinse with cold water and drain again. Set aside.
In a large bowl, combine shredded lettuce (I like really bitter stuff like mesclun mix or arugula), shredded carrots, mint, basil, cilantro, and the noodles. In a small bowl, mix two minced cloves of garlic, 2 chopped chilis, 2-3 T of rice vinegar, 1 t sugar, the juice of 1/2 a lime and a splash of soy sauce. Pour over noodle mixture and toss well with your hands. Set aside.
In another small bowl, mix 1 minced clove of garlic, 2 chopped chilis, 1/4 c hoisin sauce, 1-3 T rice vinegar, the juice of the other half of the lime. Top with roasted peanuts. This is your dipping sauce.
Cut the ends off the green beans and cut on half. Chop 3-4 cloves garlic and 1-3 chilis. (You can substitute dried chili flakes). Heat sesame or olive oil in a wok on high for a minute or two, then add beans. Toss frequently, adding a sprinkle of salt. After 3-4 minutes, add the garlic and chilis and cook a few minutes more, until the beans are to your liking.
If you're like us, you will inhale this meal, making loud, orgasmic grunting noises and smiling at the nice burn on your lips.
Really more of a fall or winter dish, we sometimes make Wild Rice with Shitakes & Toasted Almonds when we're feeling picnic-y. We substitute veggie broth for the chicken broth, cut down on the scallions and add fresh oregano, sage and wilted spinach. Great with asparagus and grilled portabello mushrooms. (Marinate in a ziploc with 3 T soy sauce, minced garlic, 1-2 T balsamic vinegar, 1 chili and black pepper. Throw in a frying pan with olive oil on medium high heat, until the mushrooms are tender and start to release their juices.)
