Thai Shrimp Salad Rolls

Difficulty:

1/5

Yield: 4-6 servings, as an appetizer

Ingredients:

Salad Rolls:

2 tablespoons (30 ml) fish sauce, divided
1 pound (454 g) unpeeled large (16-20 count) shrimp
2 tablespoons (30 ml) freshly squeezed lime juice
1 tablespoon (15 ml) sambal chili paste
2 teaspoons (10 ml) sugar
1 large red bell pepper, seeded, and cut into matchsticks
1 large carrot, peeled and cut into matchsticks
3/4 cup (180 ml) fresh cilantro, chopped
3/4 cup (180 ml) fresh mint, chopped
12 leaves Bibb, Boston, or other soft lettuce, shredded
½ package of rice noodles, cooked according to package directions
Twelve 8 1/2-inch (22 cm) round rice paper wrappers

Nam Jim:

2 peeled garlic cloves
1-2 green Thai chilies
1 small bunch cilantro – leaves, roots and stems
¼ cup (60 ml) chopped green onions
1 tablespoon (15 ml) sugar
2 ounces (57 g) roasted unsalted cashews
2 tablespoons (30 ml) peanut oil
1 tablespoon (15 ml) fish sauce
¼ cup (60 ml) lime juice (~2 limes)

Method:

For the Salad Rolls:

Bring 8 cups (2 L) water to a boil in a large pot set over high heat. Add 1 tablespoon (15 ml) fish sauce. Add the shrimp and cook until just firm, 2-3 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and cut in half lengthwise. Set aside.

Whisk together lime juice, remaining fish sauce, chili paste, and sugar to make a dressing. Dress the noodles and toss well to combine.

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 3-4 slices of the shrimp, pink side down, in a line across the middle, so they can be seen through the wrapper. Over the shrimp, add a pinch of the lettuce, then noodles, veggies, then herbs. 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 Nam Jim:

Combine garlic, chilies, cilantro, onions, sugar, cashews, oil, fish sauce, and lime juice in a blender, and blend until smooth.

To serve:

For a nice presentation, dot a black slate serving dish with 5 small spoonfuls of the Nam Jim, cut a chilled roll into 5 pieces and present in a line over the sauce.