Except for the lettuce leaves and spring rolls, all the other quantities are suggested and can be modified to your household’s taste. Want to try these with basil leaves? Add some slivered mango or apple? All delicious. Crispy fried shallots are available at Asian markets, or you may want to try your hand at making your own. They’re just very thinly fried shallots, deep fried in canola oil until crisp.
Ingredients:
6 large butter lettuce leaves 18 stalks cilantro 1 cucumber, cut into matchstick pieces 1 carrot, shredded 12 mint leaves 6 tablespoons crispy fried shallots 6 tablespoons crushed roasted peanuts 6 tablespoons Chili-Lime Vinaigrette (see recipe) 6 hot vegetable spring rolls, fried or baked Vinaigrette: Juice of 1 1/2 limes 1/4 cup sambal chili paste 1/4 cup granulated sugar 1/4 cup vegetable oil 2 tablespoons white vinegar 1/2 teaspoon minced garlic 1/2 teaspoon salt
Preparation:
On a large platter, arrange lettuce, cilantro, cucumber, carrot and mint. Put the shallots, peanuts and vinaigrette into small bowls. Put hot spring rolls on a separate plate and serve immediately so everyone can assemble their own wrap.
Chili Lime Vinaigrette
In a small bowl, whisk together lime juice, chili paste, sugar, oil, vinegar, garlic and salt. Makes: 1 cup
Makes: 6