An incredibly fresh, raw, tactile appetizer. Translucent rice paper wraps holding a tight, colorful bundle of boiled shrimp, pork, soft vermicelli, and pungent mint and perilla.
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Prepare all ingredients into separate, easily accessible piles (mise en place is crucial here).
Quickly dip a sheet of rice paper into warm water for 2 seconds . Lay it flat on a damp towel (it will soften as it sits).
On the bottom third, place a piece of lettuce, a pinch of noodles, pork slices, and a heavy dose of herbs.
Roll the paper tightly over the filling once.
Lay 3 shrimp halves in a row (pink side down) just ahead of the roll, fold in the sides, and continue rolling tightly over the shrimp to seal.
Serve immediately at room temperature with hoisin-peanut sauce.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
