Chef Dennis Chan from Blue Bamboo shares his recipe for fresh un-fried spring rolls and a vietnamese peanut-hoisin Dipping Sauce.
Fresh un-fried Spring Rolls - GOI CUON
2 oz re-hydrated rice stick noodle
1 piece re-hydrated rice paper
fresh garlic chives
½ oz. carrots, cut into Matchsticks
Black and White Sesame Seeds, toasted
salt and pepper to taste
Soak rice stick in salted hot water until soft. Drain and rinse under cold water.
Prepare all ingredients. Cut all vegetables to size.
Soak rice paper for 3 seconds in a shallow pan of warm water. Place sheets on a clean towel or cutting board.
Roll ingredients in shell, pushing away from you first, fold sides in, then finish rolling away from you.
Serve with dipping sauce.
Vietnamese Peanut-Hoisin Dipping Sauce - Nuoc Leoc
1 teaspoon canola or vegetable oil
2 garlic cloves, minced
2 T chili paste
4 T chunky peanut butter
4 T Hoisin Sauce
4 T water
Heat small saucepan. Add oil and garlic. Fry until golden, then add hoisin sauce. Add other ingredients and bring to boil. Cool and let stand for 1 hour. Add salt and pepper to taste.