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1
Prepare the candied nuts: In heavy medium skillet over medium heat, bring sugar, olive oil and vinegar to boil until sugar melts and syrup bubbles, about 3 minutes.
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2
Mix in pecans and stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes.
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3
Turn nuts out onto greased foil.
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4
Using fork, separate nuts and cool completely till harden.
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5
Break nuts into small pieces.
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6
Prepare the sauce: Make the shallot oil by frying sliced shallots in 1/3 cup of canola oil till golden brown.
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7
In a small bowl, whisk Sri Racha, garlic, sugar, rice wine vinegar, water, fish sauce and 2 tablespoons of shallot oil together.
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8
Set aside.
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9
Prepare the filling: Bring salted water to boil.
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10
Drop rice vermicelli in, bring to boil again.
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11
Remove from heat, cover and soak for 15 minutes.
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12
Drain and fluff.
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13
Prepare the slaw: Using a food processor, mandoline or a sharp knife, shred both cabbages (2mm); julienne jicama and carrots finely into shoestring strips.
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14
Place vegetables in separate bowls and toss with a tablespoon of Nuoc Cham each.
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15
Peel grapefruit, remove skin, pith, membranes and seeds.
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16
Chiffonade cilantro, scallion, Rau Ram and Thai basil and toss together to mix.
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17
Remove ribs from butter lettuce and tear into 2 x 3 inch pieces each.
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18
Assemble the springrolls: Line a baking sheet with a damp tea towel and have another damp towel ready to cover the rolls.
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19
Line a cutting board with a third damp towel.
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20
Have all spring roll filling and vegetables mise en place.
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21
Fill a large sautA pan with 2 inches of water.
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22
Add 1 spoon of sugar, bring water to a boil, then turn heat to very low.
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23
Working with one sheet of rice paper at a time, dip half the disc into the hot water, holding one corner with your fingers or a pair of chopsticks.
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24
Let it sit for about 5 seconds.
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25
Quickly dip the other half and remove and spread out flat on lined cutting board.
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26
Lay a leaf of lettuce over the bottom third of the rice paper.
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27
Lay a thin layer of rice noodles on top of the lettuce.
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28
Sprinkle 1/2 tablespoon of grapefruit sacs, 1 tablespoon herb mixture and 1 tablespoon of pecans.
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29
Lay a small amount of carrots, red and napa cabbage on top of the lettuce.
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30
Place 3 pieces of jicama sticks and press together to compact.
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31
Lay 2 pieces of mint down on the middle third of the rice paper.
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32
Fold the left and right side over the filling.
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33
Holding the sides in place, fold the bottom flap up and roll the roll up into a tight cylinder.
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34
You want the mint to show through the wrapping.
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35
Lay the rolls flap side down on the moistened towel and cover with another moist towel until ready to serve (or cover tightly with Saran wrap).
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36
Patch any broken areas with small pieces of soaked, rice paper.
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37
Serve: Cut the spring rolls into half crosswise and serve with nuoc cham dipping sauce.
