Try these spring rolls from the chef and owner of Atwood's Lao Laan-Xang
Spring rolls are a perfect way to celebrate the beauty of spring. Translucent rice paper tempers bright pink shrimp, light and dark green vegetables, orange carrots, yellow egg and white noodles that are all rolled up. Aesthetic beauty precedes the fresh flavor and crunchy texture that satisfy all your senses. Sone Inthachith, chef and owner of Lao Laan-Xang on Atwood Avenue, shares his recipe for crowd-pleasing spring rolls and dipping sauce, along with some pro tips for rolling them up right.
RECIPE: Spring Rolls
2 eggs, beaten with 1/2 tsp salt and 1/2 tsp sugar
6 large round rice paper wrappers
12 cooked shrimp, deveined with heads and tails removed, split lengthwise
3 large green lettuce leaves, torn into pieces
2 cups total shredded carrots,
cucumber, lettuce, cilantro and mint
5 oz thin rice vermicelli noodles, cooked according to directions and drained, at room temp
Cook eggs 1/4 cup at a time in a thin layer on nonstick crepe or omelet pan. Cool and slice thinly. Spread damp cheesecloth on large flat surface such as counter or table. Submerge rice wrappers in a bowl of warm water and remove immediately, laying flat on damp cheesecloth. Place two split shrimp side by side on bottom third of each wrapper. Place lettuce leaves over shrimp, then shredded veggies, egg slices and noodles, being sure not to overfill (you should be able to see the wrapper on all sides of the filling). Starting from the bottom, tightly roll the wrapper, bringing in sides, then continuing to roll until sealed. Cut in half and serve with dipping sauce.
RECIPE: Dipping Sauce
1 cup water
2 heaping tbsp brown sugar
1 tsp salt
1 tbsp fish sauce
1 tsp lime juice
Hot pepper sauce to taste
(try Sambal Oelek)
1/4 cup crushed peanuts
Boil water and add sugar and salt until dissolved. Remove and add fish sauce, lime juice, hot pepper sauce and crushed peanuts.
Watch the videos below for a demonstration.
Photo by Martha Busse.