Serve these refreshing rolls with one or more of the dipping sauces as a sack, a light snack, or even an hors d’oeuvre.You can prepare and refrigerate the fillings as a couple of hours ahead and assemble the rolls about an hour before serving.
2 oz thin rice noodles ( vermicelli)
18 extra-large shrimp,peeled and deveined,cooked and halved lengthwise
6 small to medium lettuce leaves ,halved lengthwise and ribs removed
1/3 small cucumber,peeled,halved lengthwise,seeded,and thinly sliced crosswise
1 large carrot, cut into julienne strips
lobster or pork (optional)
12- rice paper rounds
Bring a 3-4 quart saucepan of water to a boil over high heat. Meanwhile, soak the noodles in a bowl of cold water until pliable, about 7 minutes. Drain and boil, stirring once or twice, until tender, about 15 seconds.Transfer with tongs to a colander and immediately rinse under cold running water until cool.Drain and transfer to a bowl; cover with plastic wrap until ready to use.
WHEN READY TO ASSEMBLE THE ROOL, arrange the noodles.shrimp,lettuce,cucumber,carrot.and rice paper wrappers around a work surface. Have a platter nearby for the finished rolls, and a small bowl of water for wetting your fingers. Assemble the rolls.
Wet your fingers to keep the wrapper from sticking to them. Strating with the edge closest to you, fold the wrapper up and over the fillings. Be sure the fillings are snugly compressed but not so tight that the wrapper is strained, or it may rip. Once the first turn is tight, fold the left and right sides of the wrapper in, closing off the ends as though making an envelope. Continue rolling the wrapper tightly all the way to the top and press the seam closed.
1/4 cup packed palm sugar or light brown sugar
1/4 cup fish sauce
1 small clove garlic,minced
1 small fresh red thai bird chile,thinly sliced
1/4 to 1/3 cup fresh lime juice
In a small bowl, whisk the sugar and fish sauce until the sugar is completely dissolved and the mixture is syrupy. Stir in 2 tbsp water,the garlic, chile,and lime juice to taste.