MAKE IT CUTE

Skip the takeout and try your hand at making spring rolls at home with Masterchef Junior's Dara Yu.

Ingredients:

Spring rolls
- 10 round rice paper wrappers
- 1 pound cooked shrimp, cut in half lengthwise
- 6 oz thin rice vermicelli noodles
- 2 carrots, peeled and julienned
- 1 head romaine lettuce, julienned
- 8 oz fresh bean sprouts
- 1 cucumber, seeded and julienned
- 10-15 mint leaves

Peanut sauce
- 1/3 cup creamy peanut butter
- 1 tbsp soy sauce
- 2 tbsps hoisin sauce 
- 1 tsp grated ginger
- 6 tbsps hot water to thin

Fish sauce
- 3 tbsps fish sauce
- Juice of 1 lime
- 3 tbsps sugar
- 1/2 tbsp minced ginger
- 1/2 tsp thinly sliced fresh Thai chiles
- 1/3 cup water
- Salt and pepper to taste 

Directions:

Spring rolls
1. Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions. Drain and cool with cold water, refrigerate until ready to use.

2. Fill a pie dish or large bowl with warm water, large enough to hold the piece of rice paper. Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15-20 seconds. Remove, shaking off excess water and lay flat on the dampened cloth. The paper may seem stiff, however will become pliable as you build each roll.

3. Lay one piece of lettuce over the bottom third of the rice paper. Place 2-3 tbsps of noodles, 1 tbsp of carrots and a few bean sprouts. Roll up the paper halfway into a cylinder. Fold in the sides in an envelope pattern. Lay 2 shrimp halves, cut side down, along the crease. Place a few mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal. Repeat with remaining wrappers. Serve immediately with preferred dipping sauce.

Peanut sauce
1. Combine all ingredients in a medium size bowl and whisk together until smooth.

2. Transfer to a serving dish and enjoy.

Fish sauce
1. Mix together all of the ingredients and refrigerate. Store for one day prior to serving in order to let the chile flavor infuse.

2. Serve in a small serving bowl and enjoy. 

by GL | 7/14/2017