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.