Preparation for Summer Rolls

It was too hot to cook last night, so Sally and I whipped up a batch of summer rolls (rice paper sheets, rice noodles, carrots, cilantro, basil, shredded chicken, cucumber) last night.

Summer Rolls with Nuoc Cham

The rolls were absolutely lumpy and misshapen, and absolutely, divinely delicious.  On a sweaty summer night, the crunch of cucumber and carrot, the refreshing notes of cilantro and basil from the garden, and the spring of cool rice noodles is all you need–almost. You wouldn’t want to forget the perfect dipping sauce: Nuoc Cham from Nancie McDermott’s Quick & Easy Vietnamese (There is also a great recipe for Summer Rolls with Shrimp and Mint in there). The sauce blends sweet, spice, salt, citrus, and umami into the irresistible accompaniment for a summer meal.

Nuoc Cham

Nuoc Cham (everyday dipping sauce)

1 tablespoon chopped garlic
2 tablespoons sugar
1/2 teaspoon chili-garlic sauce or finely chopped fresh hot red chilies, or 1 teasoon dried red chili flakes
3 tablespoons water
2 tablespoons freshly squeezed lime juice

Combine the garlic, sugar, and chili-garlic sauce in the bowl of a mortar and mash to a paste. (Or combine them on your cutting board and mash to a coarse paste with a fork and the back of a spoon.) Scrape the paste into a small bowl and stir in the fish sauce, water, and lime juice. Stir well to dissolve the sugar. Transfer to small serving bowls for dipping. Or transfer to a jar, cover, and refrigerate for up to 1 week.

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