Rolling them up

Chef Tuan Thai of Typhoon, on the sixth floor of 900 N. Michigan Ave., Chicago, shares this recipe. Any of the Vietnamese markets in the Broadway and Argyle Street neighborhood will stock the rice paper and other special ingredients needed for this dish. You may also find them in the Asian section of some supermarkets and gourmet stores. 

Goi cuon
Vietnamese salad rolls

Peanut sauce:
1 teaspoon vegetable oil
1 teaspoon chopped garlic
1/4 cup water
1/4 cup peanut butter
1/2 cup hoisin sauce 
1 teaspoon chili paste
1 teaspoon sugar

Salad rolls:
1/4 pound rice vermicelli
6 12-inch rounds rice paper 
6 large leaves green leaf lettuce
12 medium sized shrimp, cooked and butterflied
1 cup bean sprouts
1/2 cup fresh mint leaves
1 tablespoon chopped roasted peanuts

Prepare the sauce: In a large saucepan, heat the oil until hot. Add the garlic and saute until fragrant. Add the water, peanut butter, hoisin sauce, chili paste and sugar. Bring the mixture to a boil, reduce the heat and simmer for 5 minutes. Stir the sauce and let it cool.

Prepare the salad rolls: Cook the vermicelli in boiling water 4 to 5 minutes, drain water and rinse in cold water. Set aside.

Place a sheet of rice paper in hot water for a few seconds, just till it softens. Then lay the sheet on a flat surface. Place one piece of lettuce on the rice paper. Lay 2 shrimp out wide across the lettuce. Top with tablespoon of rice noodles, a few mint leaves and a tablespoon of bean sprouts.

Pressing down on the ingredients with your fingertips, use your thumbs to fold the bottom edge of the rice paper over the filling. Fold in the sides and continue rolling to form a cylinder. Repeat the process for each sheet of rice paper.

To serve: Cut the rolls into 2 to 4 pieces. Serve with the sauce. Garnish with chopped roasted peanuts. 6 servings.