If you have a food processor, it will save your life when you try this recipe. It’s not the making of the rolls that took time, it was the cutting of the vegetables.
1 small daikon, julienned
1 small green papaya, julienned
1 carrot, julienned
1 cucumber, julienned
2 small packets of rice vermicelli
a handful of mint leaves, coarsely chopped
a handful basil, coarsely chopped
a handful of cilantro, coarsely chopped
a splash of fish sauce
a splash of rice vinegar
1 small knob of ginger, peeled and minced
3 shallots, finely chopped
a splash of heavy cream
1 tbsp Greek yogurt
rice paper wrappers
1 cup of sugar
1. In a large bowl, toss the vegetables with salt and sugar. Let stand, stirring ocassionally, until wilted and have released a good amount of liquid, about 1 hour. Drain and squeeze out as much of the liquid as possible using a cheese cloth or paper towel. Return to bowl.
2. In a saucepan, bring water to a boil and add vermicelli. Turn off the heat, cover and cook noodles for about 4 minutes. Drain and cool in cold water. Drain again and squeeze out all the liquid. Cut the noodles into shorter pieces using kitchen scissors and add to the bowl of vegetables with the cilantro, mint and basil.
3. In a small bowl, combine the fish sauce, lime juice and vinegar. Stir in some sugar to dissolve. Add ginger and shallots and pour over the vegetables and let stand for about an hour. Save some of this dressing.
4. Prepare one rice paper at a time by filling a pie plate with warm water and soaking until pliable. Lay the wrappers on a chopping board and blot out any water with paper towel.
5. Scoop some of the mixture onto the bottom of the paper and roll into a small log, tucking ends as you roll. Cover rolls with damp paper towel and Saran wrap while working on other rolls.
6. With the leftover dressing, whisk in a little bit of cream and yogurt and use as dip.
Asia Food Market has rice papers