Ease of Preparation: Medium
Yield: 4
Ingredients:
Summer Rolls:
- 12x 8 ½ inch (22 cm) round rice paper wrappers
- ½ package of rice noodles, cooked according to package directions
- 2 red-skinned pears (Anjou or red Bartlett), sliced thin
- ¾ cup (180 ml) cilantro, sliced
- ¾ cup (180 ml) mint
Pear Nuoc Cham:
- 2 cups (470 ml) pear juice
- Zest of 2 limes
- ⅓ cup (80 ml) ume vinegar
- 1 garlic clove, grated on a rasp
- 1 bird’s eye chili, minced
Method:
For the Summer Rolls:
Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10-15 seconds, until the wrapper is pliable and slightly tacky, then transfer to a cutting board. Note that the hotter the water, the quicker the process, and that if too hot, there is greater risk of tearing and breaking.
Over the softened wrapper, lay some of the noodles, then a pinch of the pear slices, cilantro, and mint. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled, being careful not to tear the rice paper. Place on a plate and cover with a damp towel to prevent drying.
Repeat process with the remaining wrappers until the filling is gone. Keep cool until ready to serve.
For the Pear Nuoc Cham:
In a small bowl, whisk together the pear juice, lime juice, vinegar, garlic, and chili. Serve immediately alongside the Pear Summer Rolls.
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