-
1
Set up a workstation: lay out a damp kitchen or paper towel on the counter and a large bowl of hot water (110120F, which is about what it measures from most taps).
-
2
Dip a sheet of the rice paper in the hot water, turning once, until soft, about 10 seconds.
-
3
Lay it flat on the towel.
-
4
On the bottom third of the rice paper, spread an eighth of each of the remaining ingredients, except the sauce, in a line.
-
5
Fold in the bottom edge and both sides and then roll tightly into a cylinder.
-
6
The rice paper will adhere to itself.
-
7
Repeat this process with the remaining ingredients.
-
8
Serve with either of the dipping sauces or the lime wedges.
-
9
Omit the meat, shrimp, and vermicelli.
-
10
Heat 2 tablespoons corn, grapeseed, canola, or other neutral oil in a large skillet over medium heat.
-
11
Scramble 2 eggs, remove, and then brown one 3-ounce block of tofu on all sides.
-
12
Cut the tofu into thin strips.
-
13
Wrap the spring rolls as directed, using the egg, tofu, and remaining ingredients, substituting more Thai basil for the mint and cilantro.
-
14
Serve warm with Hoisin Chili Sauce (page 584).
-
15
This is an authentic variation, not some fusion concoction.
-
16
Omit the pork, vermicelli, carrots, and peanuts.
-
17
Use shrimp, lobster, or crabmeat and add one peeled and sliced mango.
-
18
Roll as directed and serve with Sweet Nam Pla Dipping Sauce (page 586).
