Gỏi Cuốn

Gỏi Cuốn (from My Year on the Grill and referenced in Picture Updates for the Holiday Recipes (and Reviews), Part III)

• 1 cup Water

• 1/2 cup Rice

• 1 large Carrot, peeled and cut into julienne strips

• 1/2 Cucumber, again, peeled and julienned, avoiding the seeds

• 6 Rice Wrappers

• 2 cups fresh baby Spinach Leaves

• 1/4 cup Cilantro leaves chopped

Directions

1. Bring water to boil, stir in rice reduce heat, cover and simmer for 15 minutes, until all the liquid is absorbed. Allow to cool completely.

2. Dip a rice wrapper in water for about 10 seconds to soften the rice paper (no longer than 10 seconds, it becomes too soft and tender to work with any longer)

3. Add a layer of each of the veggies and top with a bit of rice in the center of the paper. Tube shaped.

4. Fold one end over the top of the veggies, fold the sides over and then roll to finish the roll. the wet rice paper is self sealing.

5. Cut them in half.

Hot Sauce: 

Whisk ingredients together

• 1/2 cup Soy Sauce

• 1/4 cup Rice Vinegar

• 2 teaspoons Sesame Oil

• 2 diced dry Red Chilies

• 1 tsp Sugar

Peanut Sauce: 

Whisk the ingredients together:

• 4 tablespoons soy sauce

• 2 tablespoons peanut butter

• 1 tablespoon molasses

• 1 tablespoon brown sugar

• 2 teaspoons white vinegar

• 1/8 teaspoon garlic powder

• 2 teaspoons sesame oil

• 20 drops hot sauce, habenero or jalepeno

• 1/8 teaspoon black pepper.