- 1/2 lb. crabmeat
- 6 oz. thin rice noodles a.k.a. vermicelli
- 1/4 c. seasoned (sushi) rice wine vinegar
- 3 T. light brown sugar
- 4-5 scallions, cut lengthwise into 2-inch slivers, OR garlic or regular chives OR chives cut into 2-inch lengths
- 1-2 ripe mangoes, preferably Adolphos, cut into very thin slices
- 1 seedless cucumber, unpeeled, cut into 2-3-inch lengths and then into very thin slices
- Mint, cilantro and (preferably Asian) basil leaves
- 12 rice paper wrappers, approximately 9 inches in diameter, (Bánh Tráng), plus additional in case of breakage
In a large bowl, stir the vinegar and sugar together until the sugar
has dissolved. Bring a pot of water to a boil, add the noodles and boil
for 5 minutes. Remove from the heat and let stand for 10 minutes.
They’ll be softer than normal. Drain, then toss with the sugar/vinegar
mixture and set aside to cool.
Have the filling ingredients cut and ready at hand before assembling the rolls.
Fill
a large shallow bowl with tepid water. Place a lint-free towel next to
the bowl. The towel’s surface should be larger than the rice wrapper.
Place a single wrapper in the water. Let stand just until almost soft
and pliable. The time will vary depending on the wrapper brand and
water temperature, but start checking after 10-15 seconds. Place on the
towel and let drain for a few seconds. Put on a flat surface. Place
about 1/4 c. noodles in a horizontal layer on the upper third of the
wrapper, leaving an inch border. Add about 2 T. of the crabmeat in a
strip at the base of the noodles, then add a couple slices each of the
cucumber and mango, a few scallions slices or chives and herb leaves.
Don’t overfill! Fold the wrapper top over the filling and fold in the
sides. Roll the wrapper tightly over one turn to completely enclose the
filling. Place a couple herb leaves on the wrapper, then finish rolling
into a cylinder. These may be made ahead, covered with a damp towel and
refrigerated until serving. Or serve the ingredients in separate bowls
and let each diner roll their own. Makes 12 rolls.
Serve with Vietnamese Dipping Sauce.
This article appears in Jul 22-28, 2010.
