Vietnamese Summer Rolls or Goi Cuan with Mango and Sweet Chili Dipping Sauce
INGREDIENTS
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makes 6 rolls
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2 oz dried rice sticks or rice vermicelli (available in Asian section of most grocery stores)
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6 rice paper wrapper sheets (called ‘bahn trang’ - available in Asian section of grocery store)
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a large bowl of water to dip rice paper sheets
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6 sprigs cilantro
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6 sprigs mint
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6 leaves lettuce, rib/stem removed (I like boston lettuce)
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1 small ripe mango, peeled and cut into strips (substitute with shredded purple cabbage, cucumbers, savoy cabbage, bean sprouts)
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1 carrot, peeled and cut into match sticks
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Sweet Chili Dipping Sauce or Vegetarian Nuoc Cham (Vietnamese dipping sauce)
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makes little less than 1 cup
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4 tablespoons light soy sauce
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4 tablespoons rice vinegar
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2 tablespoons sugar
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2 tablespoons warm water
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1 garlic clove peeled and crushed
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Red pepper flakes or chopped fresh chili to taste
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