These spring rolls are so fresh tasting that they’re addictive. The beet turns the noodles a pretty pink—way cool. Wear gloves when you cut up the beet so your hands don’t turn purple—not a festive look.

　　

Ingredients

makes 20 rolls, makes 1 1/3 cups sauce

　　3 ounces Vietnamese cellophane noodles, cooked according to package directions

　　2 cups bean sprouts

　　2 carrots, thinly sliced

　　1 large beet, thinly sliced

　　1 fresh red chile, cut into circles

　　1/4 cup chopped fresh cilantro

　　3/4 cup chopped salted peanuts

　　2 teaspoons sesame oil

　　Juice of 1 lime

　　Sea salt and freshly ground black pepper

　　1 teaspoon sugar

　　20 (8-inch) round rice paper wrappers

　　20 cooked medium shrimp, tails off, halved lengthwise

　　40 mint leaves

　　

Sweet Chili Dipping Sauce

1/4 cup rice wine vinegar

　　2 tablespoons fish sauce

　　1/4 cup hot water

　　2 tablespoons sugar

　　Juice of 1 lime

　　1 teaspoon minced garlic

　　1 teaspoon red chili paste, such as sambal

　　2 tablespoons grated carrot

　　2 tablespoons grated daikon radish

　　

Step 1

Put the cellophane noodles, vegetables, cilantro, and peanuts in a bowl; toss with the sesame oil and lime juice to give the filling some flavor; season with salt and pepper. In a large shallow bowl, dilute the sugar in 3 cups of hot water and give it a stir. One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place on a damp towel. The rice paper is very delicate; don’t soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling. To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane noodle and vegetable mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 pieces of shrimp on top, then tuck and roll it over again. Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up like a tight cigar. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.

　　

Step 2

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a serving bowl. Add the grated carrot and radish and mix. Serve the shrimp rolls with the sweet chili dipping sauce. These also make a terrific light lunch.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter