Recipe: Spring Rolls

Sue Lingle grew up in Red Wing, a place she says she loves for its bluff-country scenery. She met her husband Phil when they took a one-month science class together while she was attending the College of St. Benedict in St. Joseph and he was attending St. John’s University at Collegeville.

The couple has three grown children: Jenny, who lives in Denver; Carrie, who is in Fargo; and Abby, who lives in Onamia but is in Princeton a lot because of her pottery business in downtown Princeton.recipe lingle

Sue used to assist at Phil’s dental office in Princeton. Now she spends much of her time watching Abby’s two boys when Abby is at her pottery studio.

Sue and Phil enjoy camping, traveling, flower gardening and going to Abby’s art shows. Phil enjoys woodworking and stained glass. She enjoys cooking and sewing.

Sue began learning to cook and bake early in life. Her father was a baker at a bakery in Red Wing and also a baking instructor at the Red Wing Training School. She also helped her mother prepare food for many church meals.

Sue majored in food and nutrition in college and over the years has attended cooking classes. Her recipe is one of six recipes she took away from a Cooks of Crocus Hill class she was in one Christmas with the rest of the staff members at her husband’s dental business. Sue made spring rolls from this week’s recipe for the April 30 salad luncheon at Freshwaters United Methodist Church in Princeton. She advises handling the rice paper sheets carefully because they are fragile.

 

SPRING ROLLS

16-18 8-inch rice paper sheets

1 lb. fresh jumbo lump crab meat

1 small head of romaine or iceberg lettuce, finely shredded

4 oz. fresh bean sprouts

1/2 cup fresh mint leaves

3/4 cup fresh cilantro leaves

1/3 cup toasted ground peanuts

1 European cucumber, seeded and thinly julienned

1/4 lb. dry rice stick vermicelli

 

Place the rice noodles in a medium size bowl and cover with boiling water. Allow to soak 20 minutes and then drain and set aside. Heat a large pan of water over low heat until it is hot to the touch, like bath water. Then soak 2-3 rice paper sheets in the water at a time until soft (1 to 2 1/2 minutes).

Place the soft rice paper on a damp towel spread over a kitchen board. Place a small portion of vermicelli and lettuce in the center of each sheet, top with an ounce of crab, a few herb leaves, a pinch of nuts, a scattering of sprouts and a slice or two of the cucumber. Then roll, burrito style, top to bottom, folding in the sides of the rice paper as you roll.

Serve with the dipping sauce.

 

NUOC CHAM DIPPING  SAUCE

3/4 cup sugar

1/2 cup water

1/2 cup fish sauce or more to taste

juice of 1 lime or more to taste

2 minced fresh red chile

2 T toasted and ground sesame seeds

2 T minced scallions

4 T soy sauce

 

Bring the sugar and the water to a boil in a small pan. Then place the resulting syrup into a bowl and allow to cool. Stir in the fish sauce, lime juice, minced chili, sesame seeds, scallions and soy sauce and serve alongside the spring rolls.

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