Tuesday, June 13, 2017

Crab Summer Rolls With Nuoc Cham Sauce

Crab Summer Rolls With Nuoc Cham Sauce
1/4 cup fresh lime juice
3 tablespoons Asian fish sauce
3 tablespoons sugar
Nuoc Cham:
2 tablespoons water
1/2 Thai red chile, minced
1 1/2 teaspoons toasted and ground sesame seeds
1 tablespoon minced scallion
1 1/2 teaspoons minced cilantro
1 1/2 teaspoons minced mint
4 oz. rice noodles
Boiling water
Twenty 8-inch round rice paper wrappers
1 pound jumbo lump crabmeat, picked over
1/2 English cucumber-halved lengthwise, seeded and
     cut into julienne 
2 cups shredded iceberg lettuce
2 cups mung bean sprouts
2 cups mint leaves
2 cups cilantro leaves
1/2 cup crushed roasted salted peanuts, plus more
     more for sprinkling 

Make the nuoc cham:
In a small bowl, whisk together all of the ingredients.

Make the rolls:
In a medium deep baking disk, cover the noodles with boiling water and let stand until softened, about 20 minutes.  Drain well and pat dry with paper towels.
Fill a large, shallow bowl with very hot water (not boiling).
Soak the rice paper in the water just until pliable, about 30 seconds.  Spread on a work surface.
Top the wrapper with some of the crab, noodles, cucumber, lettuce, bean sprouts, mint, cilantro, and peanuts.  Tightly fold the wrapper over the filling, tuck in the sides and roll up about halfway.  
Lay a scallion across the wrapper with 1 inch overhang on both sides and tightly roll up.  Transfer to a platter and cover with a damp towel.  Repeat with the remaining wrappers and fillings.  Serve the rolls with Nuoc Cham sauce and a bowl of hoisin sauce sprinkled with Siracha and peanuts.

Make Ahead:
The summer rolls can be covered with a damp paper towel and refrigerated for up to one hour.

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