(Food Styling Jill Gibson; Wendy Maeda/Globe Staff)
SUNDAY SUPPER & MORE
Fresh Thai spring rolls
(Food Styling Jill Gibson; Wendy Maeda/Globe Staff)
Makes 12 or enough to serve 4
Make an assembly line, so you have a bowl of hot water to moisten the rice-paper wrappers, a clean kitchen towel, and the filling ingredients in a row.
SAUCE
| 1/2 | cup rice vinegar |
| 1/4 | cup sugar |
| 1 | tablespoon soy sauce |
| 1/2 | teaspoon chili-garlic sauce |
1. In a small saucepan, heat the vinegar and sugar, stirring until the sugar dissolves. Add the soy sauce and cook for 3 minutes until slightly thickened.
2. Remove from the heat and stir in the chili-garlic sauce; set aside to cool.
FILLING
| 12 | rice-paper wrappers |
| 3 | small carrots, cut into matchsticks |
| 1 | red pepper, cut into matchsticks |
| 2 | ounces thin rice noodles, cooked in boiling water for 2 minutes and drained |
| 2 | cooked fish fillets, cut into 12 even pieces |
| 1 | bunch fresh mint, 40 leaves removed |
| 1 | bunch fresh basil, 40 leaves removed |
| 1 | bunch fresh cilantro, 40 leaves removed |
| Bunch of chives (for garnish) |
1. Have on hand a pie plate of hot water and a clean kitchen towel. Put a rice paper wrapper into the water and swirl for 15 seconds or until pliable. Place the wrapper on the towel or a cutting board.
2. Put 4 to 5 pieces of both carrot and pepper on the wrapper about 2 inches from the end closest to you. Stack a tablespoon of noodles, a piece of fish, and 3 leaves each of mint, basil, and cilantro on top. Fold each side of the wrapper in toward the center and place one chive horizontally across the roll with the ends sticking out. Roll up carefully from the bottom. Set seams down on a platter.
3. Continue filling and folding rice papers until you make 12. Serve with the dipping sauce.
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